Quick Thai Fishcakes
10 prep, 15min cook
Serves 4
Ingredients
200g raw peeled king prawn tails
300g cod fillets, cubed
2 red chillies, seeded and chopped
2 tsps fish sauce
3 tbsps tomato ketchup
4 salad onions, thinly sliced
3 tbsps shredded basil leaves
Sunflower oil, for shallow frying
Lime wedges and leafy green salad or steamed pak choi, to serve
Method
Place the prawns, cod and chillies in a food processor and blend until finely minced. Transfer to a bowl and stir in the fish sauce, tomato ketchup, salad onions and shredded basil.
Heat a little oil in a large nonstick frying pan. Using half the mixture, drop 4 large spoonfuls into the pan, smoothing them out into even-sized cakes. Cook for 3–4 minutes on each side until nicely browned and cooked through. Repeat to make a further 4.
Serve warm with lime wedges and greens or salad.
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