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Mondays, Tuesdays & Wednesdays | TV2

Semi Final 2 - Eva and Debra: Crumbed Fish Cakes Mango Chutney

Prep: 1 hour 15 mins

Cook: 50 mins

Serves: 4



  • Micro herbs, to garnish


Mango Chutney

  • 1 large unripe mango, peeled, chopped coarsely
  • 1 tbs vegetable oil
  • 1 small brown onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1cm piece fresh ginger, finely grated
  • 1 long red chilli, thinly sliced
  • 1 long red green, thinly sliced
  • 2 cardamom pods, bruised
  • ½ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • ¼ tsp ground coriander
  • pinch chilli powder
  • 2 tbs sultanas
  • 2 tsp brown sugar
  • 2 tsp tamarind puree


Fish Cakes

  • 2 green spring onions, chopped                                                                                 
  • 1 long green chilli, chopped                                       
  • 1cm piece fresh ginger, chopped                                                      
  • ½ tsp ground cumin
  • 1 tbs vegetable oil                                                                  
  • 350g desiree potatoes, peeled                                                                                   
  • finely grated zest of 1 lime
  • 450g tuna fillet, cut into 2cm thick slices
  • 2 kaffir lime leaves, spine removed, finely chopped             
  • 1 cup finely chopped coriander
  • 2 cups panko breadcrumbs
  • 1 egg, lightly beaten                           
  • Vegetable oil, for deep frying


Cabbage & Carrot Thoran

  • 1 ½ tbs vegetable oil
  • 1 eschallot, thinly sliced
  • 1 clove garlic, crushed
  • ½ long red chilli, finely chopped
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin
  • pinch chilli powder
  • 1 carrot, cut into julienne
  • 1 cup shredded white cabbage
  • 2 tsp black mustard seeds
  • 2 tbs curry leaves



  1. To make mango chutney, place mango in a saucepan. Add enough cold water to just cover. Place over a low heat. Bring to a boil. Drain. Chop finely.
  2. Heat oil in a frying pan over medium heat. Cook onion, garlic, ginger and chillies until very soft. Stir in spices. Stir in mango, sultanas and tamarind puree. Bring to a boil. Simmer, covered, for 5 minutes or until soft and thick. Season. Cool completely.
  3. To make fish cakes, place onions, chilli, ginger, cumin and oil in a processor. Process until finely chopped.
  4. Heat a frying pan over medium heat. Cook onion mixture, stirring, until very soft. Transfer to a large bowl.
  5. Cut potatoes into 5cm pieces. Place in a saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Pass through a ricer into bowl with onion mixture. Stir in zest.
  6. Bring a saucepan of salted water to the boil. Add tuna. Return to a simmer. Simmer for 1 minute or until almost cooked through. Drain.
  7. Once cool enough to handle, coarsely flake tuna into bowl with potato mixture. Stir in kaffir lime and coriander. Season well. Taste and season again if necessary.
  8. Roll mixture into golf-size balls. Dip in egg and then breadcrumbs. Place on a tray.
  9. To make thoran, heat half the oil in a frying pan over medium heat. Cook eschallot, garlic, chilli and spices, stirring, until eschallot is soft. Stir in carrot and cabbage. Cook, stirring until, vegetables are tender. Season. Remove and set aside.
  10. Add remaining oil to same pan. Cook mustard seeds until they start to splutter. Add curry leaves and cook until crisp.
  11. Deep fry fish cakes until golden, crisp and hot in the middle. Drain on absorbent paper. Season.
  12. To assemble dish, place thoran on serving plates and top with mustard seed mixture and then fishcakes. Serve with mango chutney. Garnish with micro herbs