Spicy and utterly delicious prawn and fish cakes which are perfect to serve as a starter or as part of a buffet!
They are quite easy and quick to make. I serve them with a chilli and fresh coriander (cilantro) sauce which is equally easy to make.
You can serve them on either a bed of rocket (arugula), which will add an extra peppery kick, or on a crunchy lettuce leave like cos lettuce.
Cooking-wise, either fry the Thai-style cakes in coconut oil first and then finish them off in the oven, or if you want to save yourself the hassle of spluttering fat all over your cooker, only cook them in the oven. This is also a much healthier way of cooking.
Coconut fat is by far the healthiest fat to cook in and it will add a nice flavour to these little beauties. Here in Britain you can find coconut fat in health food stores and also in well-stocked supermarkets. It’s not cheap but I think it is really worth investing in.
To make 16 small prawn and fish cakes with chilli sauce:
For the chilli sauce:
100ml, 3½floz, ½ cup, rice vinegar
2 teaspoons honey
1 red chilli, deseeded and finely chopped
A small handful of fresh coriander (cilantro), roughly chopped
For the cakes:
150g, 5½oz, raw salmon, chopped
300g, 10½oz raw peeled prawns
Half a small red onion, finely chopped
1 heaped teaspoon finely grated ginger
1 large red chilli, deseeded and finely chopped
Grated zest of a un-waxed lime, or use lemon
Handful of fresh coriander, stalk and leaves, chopped
1 tablespoon Thai fish sauce
¼ teaspoon black pepper
1. Preheat the oven to 200C/fan 180C/400F/gas mark 6. Start by making the chilli sauce. Add the rice vinegar and honey to a small pot, stir and bring to a boil. Let it boil quite vigorously for about 4-5 minutes – until reduced by about half. Take it off the heat and allow the vinegar to cool down before adding the chopped chilli and coriander.
2. Place all the ingredients for the prawn and fish cakes in a food processor and pulse for a short time until you have a chunky mixture – it should not be too fine.
3. With your hands, form 16 small flat cakes. Cover a baking tray with baking parchment. You can either brown the cakes first by frying them quickly over a medium-high heat and then place them on the baking tray, or put them directly on the tray and brush them with a bit of coconut oil.
4. If you have browned them first they will need about 3-4 minutes in the oven, if not than leave them in the oven for about 5-6 minutes.
Serve on lettuce leaves and drizzle over some of the sauce.
Jul 20, 19 10:45 AM
An easy to make and utterly tasty beetroot and walnut dip with pomegranate molasses.
Apr 15, 19 04:36 AM
A delicious Sri Lankan vegetable curry which is quick to cook once you have prepared the ingredients.
Mar 01, 19 08:10 AM
Easy to make and delicious vegan banana pancakes with cinnamon and coconut.