Fishcake tacos with mango, lime and cumin yoghurt

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Step 1

1. Place the fish, garlic and egg in the large bowl of a food processor with I teaspoon of cumin seeds, three-quarters of the lime zest and ¾ teaspoon of salt. Blitz briefly, just until the fish forms a rough paste, then transfer to a medium bowl. Add half the coriander, mix together, then form into 12 round fishcakes, each weighing about 45g. Refrigerate for at least 15 minutes (and up to a day ahead), to firm up.

Step 2

2. Put the yoghurt, the remaining ½ teaspoon of cumin seeds, the remaining lime zest and ⅛ teaspoon of salt into a small bowl.

Step 3

Mix together and set aside.

Step 4

3. In a separate small bowl, combine the onion, mango and chilli and set aside.

Step 5

4. Heat the oil in a large non-stick frying pan and place on a medium high heat. Once the oil is hot, add the fishcakes in batches and fry for 2-3 minutes on each side, until golden-brown and cooked through. Transfer to a kitchen paper-lined plate.

Step 6

5. Serve each taco warm, with one fishcake, cut in half, a spoonful of yoghurt and the mango mix. Finish with a sprinkle of the remaining coriander and a squeeze of lime.