Prepared in just minutes, these succulent, spicy fish cakes are a wonderful way to start any meal.
- SERVES 4
- Preparation time 10 minutes
- plus chilling
- Cooking time 5–6 minutes
Ingredients:
- For the cakes
- 400g/14oz peeled raw tiger prawns
- 200g/7oz extra-lean pork mince
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, trimmed and finely sliced
- 1 tsp peeled and finely grated ginger
- 3 tbsp chopped coriander leaves
- 1 tbsp finely chopped mint leaves
- 1 tsp finely grated lime zest
- salt and freshly ground black pepper
- Fry Light
- To serve
- mixed salad leaves
Instructions:
- 1. To make the cakes, place all the ingredients, except the seasoning and Fry Light, in a food processor and process until well blended. Season well and transfer to a bowl. Cover and chill for 1–2 hours or overnight if time permits.
- 2. When ready to cook, divide the mixture into 12 portions and form each one into a cake. Lightly spray some Fry Light into a shallow, non-stick frying pan and place over a medium heat. Add the cakes into the pan and fry for 2–3 minutes on each side until lightly browned.
- 3. To serve, line four plates with mixed salad leaves and divide the cakes between them. Serve immediately.