Mango, lime & chilli prawn fishcakes

Name: Mango, lime & chilli prawn fishcakes
Total time: 30 min
Yield: 4 portioner
Cuisine: Asiatiskt
Ingredients: 400 g raw prawns peeled and deveined; 60 g mango finely chopped; 1 lime zested; 2 garlic cloves crushed; 10 g ginger grated or 1 tsp ginger paste; small handful of coriander finely chopped; 1 egg beaten; 3 tbsp plain flour; 0.5 red chilli deseeded if you prefer less heat and finely chopped (optional); 1 tbsp vegetable oil; sticky rice or noodles

Zesty, sweet and spicy fishcakes made with prawns, mango and lime, perfect served with sticky rice and satay sauce. They can be frozen, making them ideal for busy days.

4 portioner 30 min easyAsiatiskt

Ingredienser

400 g raw prawns peeled and deveined
60 g mango finely chopped
1 lime zested
2 garlic cloves crushed
10 g ginger grated or 1 tsp ginger paste
small handful of coriander finely chopped
1 egg beaten
3 tbsp plain flour
0.5 red chilli deseeded if you prefer less heat and finely chopped (optional)
1 tbsp vegetable oil
sticky rice or noodles (finely sliced carrot, mango and cucumber, and satay sauce (to serve))

Gör så här

Tip the prawns into a food processor and blitz to a fine paste.

Tip into a large bowl along with the mango, lime zest, garlic, ginger, coriander, egg, flour and chilli, if using.

Season with salt and pepper and mix well.

Heat the oil in a frying pan over a medium heat.

Take a tablespoon of the mix and, using the back of another spoon, push the mix into the frying pan into a circle like a pancake.

Working in batches, fry until golden on each side and cooked through, around 8-10 mins.

You should end up with 12 fishcakes.

Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.