Prawn and coconut fishcakes with papaya salsa
15 servings
Prep: 35 mins,
Cooking: 20 mins
Add a twist to fish cakes with this coconut recipe.
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Ingredients (14)
FISHCAKES:
500 g | fish — firm white fillets, cubed |
30 ml | green curry paste |
15 ml | fish sauce |
1 | eggs |
100 ml | flour — cake |
60 ml | fresh coriander — chopped |
500 g | prawns — shelled, deveined and chopped |
150 g | peas — mashed |
100 ml | coconut — fresh, grated |
100 ml | spring onions — finely chopped |
125 ml | oil — for frying |
PAPAYA SALAD:
1/2 | papaya — peeled and sliced |
1/2 | cucumber — peeled and deseeded |
1 | pomelo — red, cut into segments |
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