Quick Thai Fishcakes

Name: Quick Thai Fishcakes
Prep time: 10
Cook time: 15min
Yield: 4 Servings
Cuisine: British
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

preparation 10
cook time 15min
Serves 4

Ingredients Method

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

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.

Print Recipe

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.

Serve warm with lime wedges and greens or salad.

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