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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Taken from 'Soups and Starters' cook book - Tasty Tip: A horseradish accompaniment could be used in place of the sweet chilli sauce if a creamier dip is preferred. Mix together 2 tablespoons of grated horseradish (from a jar) with 3 tablespoons each of greek yoghurt and mayonnaise. Add 3 finely chopped spring onions, a squeeze of lime and salt and pepper to tste. Ingredients:
1 chili, deseeded and roughly chopped (red) |
4 tablespoons coriander, fresh, roughly chopped |
1 garlic clove, peeled and crushed |
2 spring onions, trimmed and roughly chopped |
1 lemongrass, out leaves discarded and roughly chopped |
75 g prawns, thawed if frozen |
275 g cod fish fillets, skinned, pin bones removed and cubed |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 190C/375F/Gas 5 Place the chilli, coriander, garlic, spring onions and lemon grass in a food processor and blend together.
2. Pat the prawns and cod dry with kitchen paper.
3. Add to the food processor and blend until the mixture is roughly chopped.
4. Season to taste with salt and pepper and blend to mix.
5. Dampen your hands, then shape heaped tablespoons of the mixture into 12 little patties.
6. Place the patties on a lightly oiled baking sheet and cook in the preheated oven for 12-15 minutes or until piping hot and cooked through. Turn the patties over halfway through the cooking time.
7. Serve the fish cakes immediately with sweet chilli sauce for dipping.
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