Mango, lime & chilli prawn fishcakes

Ingredients

For 4 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. 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. 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. 3.Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.