It feels like summer, those Caribbean ingredients.
Fishcakes are a perfect reason to buy a kitchen robot. Fill the small blender with 300 grams ( 2p) of white fish cubes, 1 egg, 2 chopped garlic cloves, 1 chili, the zeste of 1 lime, 1 teaspoon of roasted cumin, 1/2 of a bunch of coriander. A few pulses…taste, add salt. Oil your hands. Make cakes of approx 4-5cm. Put them on baking paper. Store in the fridge to become firmer.
Chop 1 mango, 1 chili and 1 red onion in long, thin lucifers. Mix with the juice of 1/2 of a lime. Finish with fresh coriander. Store in the fridge.
Mix 150 grams of low fat Greek yoghurt with 1/2 of a teaspoon of grinded roasted cumin seeds, the zeste of 1 lime, pepper, salt and fresh coriander.
Heat thin flat bread ( taco, tortilla, piadina). Spread some yoghurt, fishcake and finish with the fresh mango mix.
Thanks again, Ottolenghi.