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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

  • Prep: 20 mins
    Cook: 8 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 153
  • Carbohydrates 11
  • Saturated Fat 10
  • Sugar 2
  • Protein 15
  • Fat 6
  • Fibre 1
  • Salt 0.61

Nutrition per serving

  • Calories 153
  • Carbohydrates 11
  • Saturated Fat 10
  • Sugar 2
  • Protein 15
  • Fat 6
  • Fibre 1
  • Salt 0.61

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

  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.

  2. Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.

  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.

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