Prawn cakes with coriander sambal

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

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1. Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
2. Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
3. When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden - they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

Per serving

153 kcalories, protein 15g, carbohydrate 11g, fat 6 g, saturated fat 10g, fibre 1g, salt 0.61 g

Latest comments and suggestions

• Nicola

  01 February 2008

  Nicola rated and commented on this recipe

  

  The prawn cakes were very mushy so I left them to chill overnight. I also served with thai chilli sauce instead of the coriander and they were delicious.

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• Pete's Fanny

  01 February 2008

  Pete's Fanny rated and commented on this recipe

  

  Easy and quick to make. Used leftover sambal mixed through cous cous another day.

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• zoe boniface

  05 February 2008

  zoe boniface commented on this recipe

  These are easy and quick to make and really tasty. The coriander sambal really makes it. A really nice starter.

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• HelsBels77

  09 April 2008

  HelsBels77 commented on this recipe

  These were a big hit when I made them for friends - I found them a bit difficult to shape at first because the mixture was quite sticky, but a bit of water on my hands really helped.

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• twinmum

  10 May 2008

  twinmum rated and commented on this recipe

  

  Very tasty and very easy to make. This definitely went down well. Even my non prawn loving husband thought they were great! I served these as an accompaniment to Warm Thai Chicken and Noodle Salad and Hot and Sour Cucumber Salad, both great recipes also on this site.

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• jaxzmusic

  25 July 2008

  jaxzmusic rated and commented on this recipe

  

  Luuuvvly.. I had them with thai chilli dipping sauce too and they were fab. Easy enough to make, although hands get very sticky! Will definitely make these little beauties again ! :]

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Ingredients

FOR THE FISHCAKES

• 3 slices white bread , halved
• 2 shallots , halved
• 1 garlic clove , crushed
• 400g raw peeled prawns or skinned unsmoked haddock
• generous grating fresh nutmeg
• 1 large egg
• 2 tbsp sunflower oil , for frying

FOR THE SAMBAL

• 1 green pepper , deseeded
• 1 green chilli , deseeded
• slice fresh root ginger
• 2 garlic cloves
• 2 x 20g packs coriander
• 1 tsp caster sugar
• 2 tsp white malt vinegar
• juice 1 small lemon

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 8 mins

Low-fat

Source of vitamin c

Ingredients

FOR THE FISHCAKES

• 3 slices white bread , halved
• 2 shallots , halved
• 1 garlic clove , crushed
• 400g raw peeled prawns or skinned unsmoked haddock
• generous grating fresh nutmeg
• 1 large egg
• 2 tbsp sunflower oil , for frying

FOR THE SAMBAL

• 1 green pepper , deseeded
• 1 green chilli , deseeded
• slice fresh root ginger
• 2 garlic cloves
• 2 x 20g packs coriander
• 1 tsp caster sugar
• 2 tsp white malt vinegar
• juice 1 small lemon

Per serving

153 kcalories, protein 15g, carbohydrate 11g, fat 6 g, saturated fat 10g, fibre 1g, salt 0.61 g

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