1. First, start with the mango chutney. Peel the mango, remove the stone and scoop out the flesh. Cut the mango into cubes. Peel the onion and cut these also into cubes. Remove the seeds from the chili peppers and chop together with the sprigs of coriander.
2. Place all ingredients in a saucepan to brown. Reduce to the lowest setting and simmer for about 20 to 25 minutes. Stir frequently and season with 2 tablespoons Alpro Soya Cusine and lemon juice, salt and pepper.
3. For the fish cakes, coursely mash the mackerel and pre-cooked potatoes. Add and mix with the pink shrimps, chopped onion, parsley, 2 tablespoons Alpro Soya Cusine and lemon juice and cornstarch. Season with nutmeg, salt and pepper.
4. Knead the mixture into flat round shapes. Cook them for about 5 minutes until golden brown on each side in margarine and olive oil. Or bake them in a preheated oven at 180°C on a greased baking tray for about 15 - 20 minutes. Serve the fishcakes with a fresh salad of cucumber, red onion rings and mango chutney.