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Thai Fish Cakes
To serve – 4
Preparation time – 15 minutes
Cooking Time – 15 minutes
If you can find Thai basil instead of regular basil, it gives a sweeter taste that marries well with the fresh prawns.
300 g/10 oz cooked prawns, peeled and deveined 3 garlic cloves, peeled but left whole Small handful fresh coriander 2 fresh hot red chillies, deseeded Splash of Thai fish sauce (Nam Pla) Splash of dark soy sauce Small handful fresh basil leaves (Thai basil if you can find it) 1 egg Salt and freshly ground black pepper 3-4 tbsp vegetable or sunflower oil Sweet chilli sauce, to serve Rocket leaves to garnish
- Put all the ingredients except the egg and oil in a food processor, and whiz into a rough paste. Add the egg and plenty of salt and black pepper to taste and whizz again.
- Heat a little of the oil in a frying pan over a medium-high heat. Scoop a tablespoon of the mixture, then carefully slide it into the pan and flatten slightly; it should be about 2 cm/ ¾ in thick. Repeat until all the mixture has been used. Shallow-fry for a minute or two on each side until golden. You may need to cook in batches, adding more oil as needed.
- Drain the fish cakes on a plate lined with kitchen paper.
- Serve hot with a drizzle of sweet chilli sauce and some rocket leaves to garnish.
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