Mango, lime & chilli prawn fishcakes
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 400g raw prawnspeeled and deveined
- 60g mangofinely chopped
- 1 limezested
- 2 garlic clovescrushed
- 10g gingergrated or 1 tsp ginger paste
- small handful of corianderfinely chopped
- 1 eggbeaten
- 3 tbsp plain flour
- ½ red chillideseeded if you prefer less heat and finely chopped (optional)
- 1 tbsp vegetable oil
To serve
- sticky riceor noodles, finely sliced carrot, mango and cucumber, and satay sauce
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.
