Thai fishcakes

Thai fishcakes
  • Serves icon Makes 20
  • Time icon Ready in 25 min

These light and spicy Thai fishcakes are served on lemongrass sticks making them ideal canapés but they would be equally good as a starter or snack.

Nutrition: per serving

Calories
54kcals
Fat
1.6g (0.2g saturated)
Protein
5.1g
Carbohydrates
4.8g (4.4g sugar)
Salt
0.7g
Calories
54kcals
Fat
1.6g (0.2g saturated)
Protein
5.1g
Carbohydrates
4.8g (4.4g sugar)
Salt
0.7g

Ingredients

  • 300g cod fillet, boned and skinned
  • 200g raw shelled prawns
  • 5 spring onions, chopped
  • 2 tbsp Thai curry paste (try Namjai Red Curry Paste from Sainsbury’s Special Selection)
  • 1 tsp grated fresh ginger
  • 2 tsp fish sauce
  • 1 tbsp light soy sauce
  • Handful chopped fresh coriander
  • 2 tbsp olive oil
  • 150ml sweet chilli sauce
  • Juice of 1 lime, plus wedges to serve

Method

  1. Blend the cod, prawns, spring onions, curry paste, ginger, fish and soy sauces and coriander in a food processor, until broken down but not totally smooth.
  2. Using slightly wet hands, shape this mixture evenly into 20 small fishcakes.
  3. Preheat the grill to medium. Brush a grill rack with a little oil and put the fishcakes in a straight line. Brush the fishcakes with the remaining oil and pop under the grill for 10 minutes, turning halfway, until cooked through and golden brown. Transfer to a serving platter.
  4. Meanwhile, mix the sweet chilli sauce and lime juice. Put the chilli sauce in bowls for dipping and serve with the lime wedges.

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