A very easy king prawn starter. These prawn, coriander and cod cakes with mango chutney make a very flavoursome lunch with salad, starter for a dinner party or just a great snack.
Not only that but it’s really easy to put together – just blitz large king prawns, fresh cod, breadcrumbs, ginger, coriander, spring onions and chilli in a food processor. Shape the mixture into small patties, chill in the fridge overnight (or for a few hours) and then shallow fry in sunflower oil.
With warmer weather fast approaching these prawn and cod cakes would be ideal for barbecues and picnics, for instance. Pair it with a watermelon salad, sweetcorn fritters and plantain tacos. Enjoy!
Serves 4
Prep 15 mins
Cook 15 mins
Total 30 mins + chilling overnight
Ingredients
160g large king prawns
160g cod fillets, cut into chunks
150g soft white breadcrumbs
30g fresh coriander, finely chopped
1 cm piece of ginger, finely grated
1 red chilli, finely chopped
4 spring onions, finely sliced, plus extra to serve
1 egg, lightly beaten
1 lime, zest and juice
Sunflower oil, to fry
Mango chutney, to serve
Method
First season the prawns and cod with salt and pepper, place half in a food processor. Put in the remainder of the ingredients except the oil and chutney.
Pulse until the mixture comes together, then add the rest of the prawns and cod. Blitz until mixed through but still in chunks.
Shape the mixture into 12 small patties. Put on a plate and chill overnight (or for a few hours).
Place a large frying pan over a medium heat and pour sunflower oil until 1cm deep. Once hot, fry the cakes for a few minutes on each side or until golden brown and any chunks of prawn are pink.
Drain any excess oil on kitchen paper. Serve the prawn cakes with the extra spring onions and chutney for dipping.
