Spicy fish and prawn cakes

Total Time
These fishcakes make a fab starter.
  • Spring Onions
    2 medium, chopped roughly
  • Garlic
    1 clove(s), crushed
  • Root Ginger
    2 teaspoons
  • Chilli, Green or Red
    1 individual, green, de-seeded and chopped or 1 teaspoon chilli puree or grated fresh root ginger
  • Cod, raw
    250 g, or haddock fillets, skinless, cut into chunks
  • Prawns, Peeled & Cooked
    125 g, quick frozen, thawed
  • Thai Fish Sauce
    2 tablespoons, or light soy sauce
  • Calorie controlled cooking spray
    5 spray(s)
  • Salt
    ½ teaspoons, (optional)
  • Black pepper
    ¼ teaspoons, or to taste
  • Coriander, Dried
    1 teaspoons, level
  • Lemon(s)
    1 medium, or lime, cut into wedges, to serve
  1. Put the onions, garlic, ginger and chilli into a food processor and whizz for a few seconds until chopped finely.
  2. Place the fish in the processor with the prawns, fish sauce or soy sauce, coriander and pepper.
  3. Blend everything together until the mixture looks mashed and just begins to hold together. Do not over-process or you will end up with purée.
  4. Add the cooking spray to a large non-stick frying-pan so it covers the pan. Take a small spoonful of the mixture and fry it for a minute or so on each side, then cool and taste it. If you think it needs it, mix in ½ teaspoon of salt.
  5. Using hands dipped into cold water, shape the mixture into eight patties. Reheat the pan. When the pan is hot cook the patties for 3 minutes on each side until they feel firm and golden brown. Drain the patties on kitchen paper and serve garnished with the lemon or lime wedges.

Start eating better than ever!