Prawn and coconut fishcakes with papaya salsa

15 servings Preparation: 35 mins, Cooking: 20 mins By Food24
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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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Method:

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.

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