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

Nutrition per serving

  • kcal 153
  • fat 6g
  • saturates 10g
  • carbs 11g
  • sugars 2g
  • fibre 1g
  • protein 15g
  • salt 0.61g


  • 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


  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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