Thai Fish Cakes

Name: Thai Fish Cakes
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

8 ingredients

8 steps

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.
7

Turn the patties over halfway through the cooking time.
8

Serve the fish cakes immediately with sweet chilli sauce for dipping.