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
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Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 187
-
fat 5g
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saturates 1g
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carbs 14g
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sugars 0g
-
fibre 1g
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protein 21g
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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
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.
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.
Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.
