Name: Prawn cakes with coriander sambal
Cook time: 8 min
Total time: 28 min
Yield: 6
Cuisine: British
Ingredients: 3 slices white bread halved; 2 shallots halved; 1 garlic clove crushed; 400g raw peeled prawn or skinned unsmoked haddock; generous grating fresh nutmeg; 1 large egg; 2 tbsp sunflower oil for frying; 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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Prawn cakes with coriander sambal

Prawn cakes with coriander sambal

Sara Buenfeld

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Serves 6

Easy

Prep: 20 mins

Cook: 8 mins

A star rating of 4 out of 5.15 ratingsRate

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A starter or nibble inspired by South Africa, with a hint of inspiration from India. It's low fat too

Easily doubled

Easily halved

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Chicken biryani

A star rating of 4.6 out of 5.823 ratings

Ingredients

Nutrition

Units:

MetricUS

For the fishcakes

3 slices white bread

halved
2 shallots

halved
1 garlic clove

crushed
400g raw peeled prawn

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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Nutrition: per serving

kcal153
fat6g
saturates10g
carbs11g
sugars2g
fibre1g
protein15g
salt0.61g

low

Method

step 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.
step 2

Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
step 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.

Recipe from Good Food magazine, February 2008

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A star rating of 4 out of 5.15 ratings

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