Pan-Fried Fish Cakes with Mango Salsa

These fish cakes are tender on the inside, and golden and crunchy on the outside thanks to a shallow pan fry in a skillet. We topped them with a summery mango salsa instead of the usual tartar sauce for a fresh twist. If fresh cod isn't available or out of season, try another firm white fish such as halibut, flounder or even catfish.

3 mangoes, peeled and diced

1/2 red onion, chopped

2 tablespoons chopped fresh cilantro

1 small jalapeno, seeded and minced

1 lime, juiced

Salt

2 medium Yukon Gold potatoes, peeled and cut into 1-inch dice

1 pound cod filets, cut into 1-inch chunks

1 cup bread crumbs

1/4 cup chopped parsley

2 garlic cloves, minced

1 shallot, grated

1/4 teaspoon freshly ground black pepper

1 large egg, beaten

1/4 cup canola oil

Place mango, onion, cilantro, jalapeno and lime juice in a medium bowl and stir to combine. Season to taste with salt. Set mango salsa aside while making fish cakes.

Place potatoes in a medium saucepan and cover with cold water. Bring to simmer over medium-high heat and cook until almost fork-tender, about 10 minutes. Add cod chunks and reduce heat to low. Simmer until cod is just cooked through and potatoes are tender, about 3 minutes longer. Drain and place potatoes and cod in a medium mixing bowl. Let cool for at least 5 minutes.

Coarsely mash potatoes and cod together with a fork or potato masher. Fold in bread crumbs, parsley, garlic, shallot, 1 teaspoon salt, pepper and egg just until combined. Form mixture into eight 1-inch-thick patties.

Heat canola oil in a skillet over medium-high heat. When the oil is hot, add half of the fish cakes to the pan. Fry until golden brown on both sides and warmed through, about 6-8 minutes. Repeat pan frying with remaining fish cakes, and serve immediately topped with the mango salsa.