Prawn cakes with coriander sambal

Name: Prawn cakes with coriander sambal
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Global
Ingredients: 3 slices white bread, halved; 2 shallots, halved; 1 garlic clove, crushed; 400 grams raw peeled prawn or skinned unsmoked haddock; 1 serving generous grating fresh nutmeg; 1 large egg; 2 Tbsps sunflower oil, for frying; 1 green pepper, deseeded; 1 green chilli, deseeded; 1 slice fresh root ginger; 2 garlic cloves; 2 x 20g packs coriander; 1 teaspoon caster sugar; 2 teaspoons white malt vinegar; 1 null juice lemon

Prawn cakes with coriander sambal takes approximately 28 minutes from beginning to end. This recipe makes 6 servings with 120 calories, 14g of protein, and 2g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have skinned unsmoked haddock, shallots, grating nutmeg, and a few other ingredients on hand, you can make it. 25 people found this recipe to be tasty and satisfying. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.

Ingredients you will need

Seasoning

Cooking Oil

Equipment you will use

Food Processor

Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.

Equipment you will use

Food Processor

When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Bowl

Equipment

Food Processor

Bowl

Ingredients

Servings:

3slices

white bread, halved 2

shallots, halved 1

garlic clove, crushed 400grams

raw peeled prawn or skinned unsmoked haddock 1serving

generous grating fresh nutmeg 1large

egg 2Tbsps

sunflower oil, for frying 1

green pepper, deseeded 1

green chilli, deseeded 1slice

fresh root ginger 2

garlic cloves 2

x 20g packs coriander 1teaspoon

caster sugar 2teaspoons

white malt vinegar 1null

juice lemon

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.