Name: Thai Fish and Prawn Cakes with Asian Salad
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 600g boneless, skinless, white fish fillets, chopped; ¹⁄³ cup chopped fresh coriander; 3 green spring onions, finely chopped; 2 tblsps red curry paste; 1 egg white; 1 tblsp cornflour; 250g raw peeled prawns, chopped; SALAD; ¼ cup lime juice; 2 tblsps fish sauce; 1 tblsp sweet chilli sauce; 100g mixed salad leaves; 250g punnet cherry tomatoes, halved; 2 Lebanese cucumbers, deseeded, thinly sliced; ½ cup fresh coriander leaves

Thai Fish and Prawn Cakes with Asian Salad

A delicious Thai meal made in the comfort of your own home.

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Serves 4

Prep

35M

Cook

10M

Total

45M

TIP: Fish cakes can be prepared up to several hours ahead. Cover and refrigerate until ready to cook.

Ingredients

600g boneless, skinless, white fish fillets, chopped

¹⁄³ cup chopped fresh coriander

3 green spring onions, finely chopped

2 tblsps red curry paste

1 egg white

1 tblsp cornflour

250g raw peeled prawns, chopped

SALAD

¼ cup lime juice

2 tblsps fish sauce

1 tblsp sweet chilli sauce

100g mixed salad leaves

250g punnet cherry tomatoes, halved

2 Lebanese cucumbers, deseeded, thinly sliced

½ cup fresh coriander leaves

Method

Step 1

Process fish in a food processor until finely chopped. Add coriander, onions, paste, egg white and cornflour. Season with salt and pepper. Pulse until well combined. Transfer to a large bowl. Stir in prawns. Using damp hands, shape ¼-cup portions into patties (makes about 12).

Step 2

Heat an oiled, large, non-stick frying pan over a medium heat. Add patties in two batches. Cook for about 5 minutes on each side, or until cooked through. Drain on absorbent kitchen paper.

Step 3

Meanwhile, make salad. Combine juice and sauces in a large bowl. Add salad leaves, tomatoes, cucumbers and coriander. Season. Toss well.

Step 4

Serve fish cakes with salad.

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