- January 2005
- Makes 20
- 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.
- 1.6g (0.2g saturated)
- 4.8g (4.4g sugar)
- 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
- 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.
- Using slightly wet hands, shape this mixture evenly into 20 small fishcakes.
- 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.
- 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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