Mango, lime & chilli prawn fishcakes
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Main dish
Contains crustaceansContains glutenContains eggsPescatarianPork-freeAlcohol-freeLactose-freeHalal : to verify
Prep
15 min
Cook
15 min
Total time
30 min
Ingredients
Ingredients
servings
- 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 c. à soupe plain flour
- 0,5 red chilli deseeded if you prefer less heat and finely chopped (optional)
- 1 c. à soupe vegetable oil
- sticky rice or noodles, finely sliced carrot, mango and cucumber, and satay sauce
Method
- 1
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.
- 2
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.
- 3
Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.
Nutrition
- calories
- 187 calories
- fatContent
- 5 grams fat
- fiberContent
- 1 grams fiber
- sugarContent
- 1 grams sugar
- sodiumContent
- 0.6 milligram of sodium
- proteinContent
- 21 grams protein
- carbohydrateContent
- 14 grams carbohydrates
- saturatedFatContent
- 1 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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