Name: Mango, lime & chilli prawn fishcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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; 1 tbsp vegetable oil; sticky rice or noodles, finely sliced carrot, mango and cucumber, and satay sauce

Instructions

3 steps

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.

8 min

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

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Mango, lime & chilli prawn fishcakes

Ingredients

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Instructions

Nutrition

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