50 g ground coconut
Food processor
1.
Peel the mango and cut it into small cubes. Mix the mango cubes in a
bowl with
1/2
teaspoon red chili paste, 1 tablespoon coriander and the
juice and zest of half a lime.
2.
Pur
é
e the fish in the food processor and then mix with 1 egg and 1
teaspoon salt and the remainder of the lime zest, red chili paste and the
lime juice. Mix with the remainder of the coriander, the green onion and
2 tablespoons coconut.
3.
Put the remainder of the coconut on a soup plate. Divide the fish mixture
into 12 portions, shape them into round cakes and coat them with the
coconut.
4.
Place six fish cakes onto the wire rack and put them into the halogen
oven at 392
°F
. Set the timer to 7-10 minutes and fry the fish cakes until
they are golden brown and done. Fry the remainder of the fish cakes in
the same way.
5.
Serve the fish cakes with the mango salsa. Tasty with pandan rice and
stir-fried pak choi.
Meat Loaf
Main course - 4 portions
10 m 20 minutes halogen oven
400 g (lean) ground beef
1 egg, lightly beaten
3 tablespoons bread crumbs
50 g salami or chorizo sausage, finely chopped
1 small onion, finely chopped
1 tablespoon (fresh) thyme
Freshly ground pepper
2 mushrooms, thick slices
1 tablespoon olive oil
Fixed-bottom baking pan or round oven dish,
12 cm diameter, contents 500 ml
1.
Preheat the halogen oven to 446
°F
