Thai Fish Cakes

14 Ingredients

Number of servings

4

300grams peeled and deveined cooked prawns
1 pinch salt
1 pinch freshly ground black pepper
3-4tablespoons vegetable oil or sunflower oil
1tablespoons sweet chilli sauce, to serve
1/4 cup wild rocket leaves, to serve
3 cloves garlic, peeled but left whole
1 small handful fresh coriander
2 fresh hot red chillies, deseeded
1tablespoons Thai fish sauce, such as nam pla
1tablespoons dark soy sauce
1 small handful fresh basil leaves
2 limes, juice only
1 egg

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Put all the ingredients except the egg and oil in a food processor, and whiz into a rough paste. Add the egg and plenty of salt and black pepper, and whiz again.

Step 2 of 3

Heat a little of the oil in a frying pan over a medium-high heat. Scoop a tablespoon of the mixture, then carefully slide it into the pan and flatten slightly; it should be about 2cm thick. Repeat until all the mixture has been used. Shallow-fry for a minute or two on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with kitchen paper.