Mango, lime & chilli prawn fishcakesNew Recipes

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
MPU 2

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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