Prawn and coconut fishcakes with papaya salsa

Recipe from: 21 September 2015
recipe, seafood, fry

Ingredients 16
Servings 2
Minutes 00:35

Ingredients

Serving Change
  • FISHCAKES:
  • 500
    g
    firm white fish fillets, cubed
  • 30
    ml
    green curry paste
  • 15
    ml
    fish sauce
  • 1
    egg
  • 100
    ml
    cake flour
  • 60
    ml
    fresh coriander, chopped
  • 500
    g
    prawns, shelled, cleaned and chopped
  • 150
    g
    peas, slightly mashed
  • 100
    ml
    fresh coconut, grated
  • 100
    ml
    spring onions, finely chopped
  • 125
    ml
    oil to fry
  • PAPAYA SALAD:
  • 1/2
    firm ripe papaya, peeled and seeded
  • 1/2
    cucumber, peeled and seeded
  • 1
    red pomelo, cut into segments
 

Method

00:35
 
Place the fish, curry paste, fish sauce, egg and flour in a food processor and pulse for 1-2 minutes or until well mixed. Scrape into a mixing bowl and add the coriander, prawns, peas, coconut and spring onions. Mix, then form the mixture into balls and roll it in coconut. Using the palms of your hands, flatten the balls slightly.

Heat the oil in a frying pan and fry the fishcakes in batches until golden brown on both sides.

Drain on paper towels and serve warm with the salsa.

Prepare the salsa Dice the papaya and cucumber. Add the rest of the ingredients and mix thoroughly.

Words and image:
Home magazine

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Read more on: fry  |  recipe  |  seafood
 

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