Light Bites Supper Lunch

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.