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Three fried Fishcakes with a mango salsa on the side

Plantain Fish Cakes with Mango Salsa

Sweet Paleo Plantain Fish Cakes with a decadent Mango Salsa / Slaw. A decadent mix of Mackerel, Tuna and Salmon with mashed plantains and seasoned to beauty! Paired with a fresh, zingy mango and lime salsa! 

Course Main Dish
Cuisine Paleo, Seafood
Keyword paleo
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 -10 patties
Calories 344 kcal
Author WhittyPaleo


  • 4 Plantains
  • 500 g Mixed fish of your choice*
  • 1 tablespoon of Coconut Aminos
  • 1/2 tablespoon of Fish Sauce
  • 1-2 tablespoon of Dessicated Coconut
  • 1/2 tablespoon of Honey
  • 1 Lime
  • 1 teaspoon of Onion Powder
  • 1 teaspoon of Garlic Powder
  • 1 teaspoon of Sea Salt
  • 1 teaspoon of Black Pepper
  • Coconut Oil for frying

Mango Salsa

  • 1 -1 1/2 Mangoes
  • 1 Red Pepper
  • 1 Medium - sized Red Cabbage (can substitute yellow and green red peppers like in pictures)
  • 1/2 Cucumber
  • 1/2 Sweet Onion
  • 1 Lime
  • 1/2 Lemon


  1. Cut off the ends of the plantains and chop each one into four sections (skin on). Place the plantains in a pot, cover with water and boil them for 15-20 mins - till the skin is black and plantains are soft.
  2. Drain the plantains and leave to cool.
  3. Start on the salsa. Dice up your ingredients to your liking. Using a large enough bowl, add all ingredients (lime and lemon last) and mix till well incorporated. Cover and leave in the fridge.
  4. Plantains should be cool enough now, remove the skins.
  5. Place the plantains in a mixing bowl and mash. Add in your aminos, fish sauce, coconut, honey and lime. Add in your seasonings last.
  6. Mix well and form into patties. Mine made about 8-10 patties.
  7. Grab a pan on medium-high heat and add your coconut oil (enough to fry a pancake). Fry the cakes for about a minute on each side till browned.

  8. Plate up and serve with the mango salsa.

Recipe Notes

*I used 170g Salmon, 160g Tuna & 125g Mackerel undrained