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Mango, lime & chilli prawn fishcakes

Several mango, lime & chilli prawn fishcakes

Mango, lime & chilli prawn fishcakes

Name: Mango, lime & chilli prawn fishcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400g raw prawns peeled and deveined; 60g mango finely chopped; 1 lime zested; 2 garlic cloves crushed; 10g ginger grated or 1 tsp ginger paste; small handful of coriander finely chopped; 1 egg beaten; 3 tbsp plain flour; ½ red chilli deseeded if you prefer less heat and finely chopped (optional); 1 tbsp vegetable oil; sticky rice or noodles, finely sliced carrot, mango and cucumber, and satay sauce

Suzanne Mulholland

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.7 out of 5.16 ratingsRate

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Enjoy these zesty, sweet and spicy fishcakes in summer with sticky rice, chopped carrot, cucumber and mango. They can be frozen, so are perfect for busy days

Freezable (fishcakes only)

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Ingredients

Nutrition

Units:

MetricUS

400g raw prawns

peeled and deveined
60g mango

finely chopped
1 lime

zested
2 garlic cloves

crushed
10g ginger

grated or 1 tsp ginger paste
small handful of coriander

finely chopped
1 egg

beaten
3 tbsp plain flour
½ red chilli

deseeded if you prefer less heat and finely chopped (optional)
1 tbsp vegetable oil

To serve

sticky rice

or noodles, finely sliced carrot, mango and cucumber, and satay sauce

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Nutrition: Per serving

kcal187
fat5g
saturates1g
carbs14g
sugars1g
fibre1g
protein21g
salt0.6g

Method

step 1

Tip the prawns into a food processor and blitz to a fine paste. Tip into a large bowl along with the mango, lime zest, garlic, ginger, coriander, egg, flour and chilli, if using. Season with salt and pepper and mix well.
step 2

Heat the oil in a frying pan over a medium heat. Take a tablespoon of the mix and, using the back of another spoon, push the mix into the frying pan into a circle like a pancake. Working in batches, fry until golden on each side and cooked through, around 8-10 mins. You should end up with 12 fishcakes.
step 3

Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.

Recipe tip

To reheat
Defrost the fishcakes thoroughly, then cook in the oven or air fryer at 200C/180C fan/gas 4 for 5 mins.

Recipe from Good Food magazine, June 2025

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A star rating of 4.7 out of 5.16 ratings

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