Prawn cakes with coriander sambal
A starter or nibble inspired by South Africa, with a hint of inspiration from India. It’s low fat too
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Prep:20 mins
Cook:8 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 153
-
fat 6g
-
saturates 10g
-
carbs 11g
-
sugars 2g
-
fibre 1g
-
protein 15g
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salt 0.61g
Ingredients
- 3 slices white bread, halved
- 2 shallots, halved
- 1 garlic clove, crushed
- 400g raw peeled prawns or skinned unsmoked haddock
- generous grating fresh nutmeg
- 1 large egg
- 2 tbsp sunflower oil, for frying
- 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
Method
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.
Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
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.