Red Thai fishcakes

Red Thai fishcakes
  • Serves icon Serves 4
  • Time icon Takes 15 min to make, 6 min to cook, plus chilling

These quick and easy Thai fishcakes make a perfect starter, and really have only three main steps –  whizz and stir up the ingredients, chill, fry. They use both king prawns and white fish.

 

Nutrition: per serving

Calories
185kcals
Fat
10.6g (1.8g saturated)
Protein
20.7g
Carbohydrates
1.6g (1.2g sugar)
Fibre
0.2g
Salt
0.7g
Calories
185kcals
Fat
10.6g (1.8g saturated)
Protein
20.7g
Carbohydrates
1.6g (1.2g sugar)
Fibre
0.2g
Salt
0.7g

Ingredients

  • 300g raw peeled king prawns, defrosted
  • 150g skinless white fish fillets (such as hoki or coley)
  • 2 tbsp red Thai curry paste
  • 4 spring onions, finely sliced
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, deseeded and finely chopped
  • 3 tbsp groundnut oil
  • Lime wedges and sweet chilli dipping sauce to serve

Method

  1. Pulse the prawns, fish and curry paste in a food processor until smooth, then stir in the spring onions, coriander and chilli. Form into 8 patties, cover and chill for half an hour.
  2. Heat the oil in a frying pan over a medium heat and cook the fishcakes for 3 minutes on each side. Serve with lime wedges, sweet chilli dipping sauce and a green salad.

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