Prawn cakes with cucumber peanut relish

Prawn cakes with cucumber peanut relish

  • Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

These South-east Asian grilled fishcakes make for a lovely, light dinner party starter, served with a chilli, cucumber and rice vinegar relish

  • Freezable (uncooked patties only)
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal187
low infat4g
saturates1g
carbs18g
sugars16g
fibre0g
protein19g
salt1.3g
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Ingredients

For the relish

To serve

Method

  • STEP 1

    To make the relish, put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 mins until syrupy. Remove from the heat and cool completely. When cool, add the chilli flakes, cucumber, peanuts and shallot, and stir together. Set aside.

  • STEP 2

    Put the ginger, coriander, shallots, chilli, lime zest and half the prawns in a food processor and blitz until fine. Add the remaining prawns and the fish sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 flat cakes.

  • STEP 3

    Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet. Cook for 2 mins on one side, turn over and brush with the sugar water. Cook for another 2-3 mins or until opaque and slightly browned at the edges. Serve the cakes with the lettuce leaves, herbs and the cucumber relish.

Goes well with

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    Overall rating

    Rating: 4 out of 5.7 ratings
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