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Prawn cakes with coriander sambal

Prawn cakes with coriander sambal

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
low insalt0.61g


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


  • 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

Goes well with


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A star rating of 4 out of 5.15 ratings

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