Fish cakes
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
There's no better flavour for fish than zesty lemon and spicy chilli. Whip these tasty morsels up for a quick snack or easy weeknight meal
Ingredients
Ling, raw
300 g, coarsley chopped
Raw peeled prawns
300 g, peeled
Fresh coriander
¼ cup(s), finely chopped
Green shallot(s)
1 individual, finely chopped
Red curry paste
1 tbs
Lemongrass paste
1 tsp
Sesame oil
2 tsp
Sweet chilli sauce
⅓ cup(s), (80ml)
Tomato(es)
2 medium, diced
Lime(s)
1 medium, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Place fish and prawns in a food processor. Process until mixture is a coarse paste. Place mixture in a medium bowl. Add coriander, shallot, curry paste and lemongrass paste. Stir to combine.
2
Form mixture into 8 patties. Brush with sesame oil. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 4–5 minutes each side or until golden and cooked through.
3
Combine sweet chilli sauce and tomatoes in a small bowl. Serve fish cakes with sauce and lime wedges.
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