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  • 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

Nutrition: Per serving

  • kcal187
  • fat5g
  • saturates1g
  • carbs14g
  • sugars1g
  • fibre1g
  • protein21g
  • salt0.6g
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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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Comments, questions and tips (2)

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Overall rating

A star rating of 4.7 out of 5.3 ratings

ONsRcJX1Q6ocrVJR3mNODDKHivAvXv

Tried this recipe and turned out perfect and very very yummy !!!…. Will definitely be making them again

CarolynPF

question

Can this be cooked in air fryer?

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