In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro. Squeeze the lime juice over the mixture and season with salt and pepper. Toss gently to combine and set aside.
In a large bowl, combine the flaked Columbia River Steelhead, breadcrumbs, mayonnaise, beaten egg, green onions, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper.
Mix until well combined. Shape the mixture into 8 small patties. Heat the olive oil in a large skillet over medium heat.
Fry the steelhead cakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Arrange the steelhead cakes on a serving platter. Spoon the mango salsa over the top of each cake.
Garnish with additional cilantro if desired. Enjoy!
Ingredients
Directions
In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro. Squeeze the lime juice over the mixture and season with salt and pepper. Toss gently to combine and set aside.
In a large bowl, combine the flaked Columbia River Steelhead, breadcrumbs, mayonnaise, beaten egg, green onions, Dijon mustard, lemon juice, parsley, Old Bay seasoning, salt, and pepper.
Mix until well combined. Shape the mixture into 8 small patties. Heat the olive oil in a large skillet over medium heat.
Fry the steelhead cakes for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Arrange the steelhead cakes on a serving platter. Spoon the mango salsa over the top of each cake.
Garnish with additional cilantro if desired. Enjoy!