Mango, lime & chilli prawn fishcakes

Enjoy these zesty, sweet and spicy fishcakes in summer with sticky rice, chopped carrot, cucumber and mango. They can be frozen, so are perfect for busy days

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 187
  • fat 5g
  • saturates 1g
  • carbs 14g
  • sugars 0g
  • fibre 1g
  • protein 21g
  • salt 0.6g

Ingredients

  • 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
  • sticky rice or noodles, finely sliced carrot, mango and cucumber, and satay sauce

Method

  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.

  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.

  3. Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.

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