Name: Easy bake fish cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 cup firm white fish, chopped; 500 gram chopped green prawn flesh (see notes); 1/4 cup coconut milk; 1/4 cup coriander leaves, plus extra, to serve; 2 tablespoon red curry paste; 1 tablespoon brown sugar; 2 teaspoon sesame oil; 1 teaspoon fish sauce; lime wedges, to serve; Mixed pickle; 2 tablespoon white vinegar; 2 tablespoon caster sugar; 1 carrot, peeled into ribbons; 1 lebanese cucumber, peeled into ribbons

Ingredients

1 1/2 cup firm white fish, chopped

500 gram chopped green prawn flesh (see notes)

1/4 cup coconut milk

1/4 cup coriander leaves, plus extra, to serve

2 tablespoon red curry paste

1 tablespoon brown sugar

2 teaspoon sesame oil

1 teaspoon fish sauce

lime wedges, to serve

Mixed pickle

2 tablespoon white vinegar

2 tablespoon caster sugar

1 carrot, peeled into ribbons

1 lebanese cucumber, peeled into ribbons

Method

1.Preheat oven to moderate, 180°C. Lightly spray a 12-hole muffin pan with oil.

2.Place half the fish and prawn meat, coconut milk, coriander, curry paste, sugar, oil and sauce in a food processor. Process until almost smooth. Transfer to a large bowl with remaining fish and prawn meat.

3.Spoon mixture evenly among recesses. Smooth surface with a wet metal spoon. Bake for 10-15 minutes, until cooked through.

4.MIXED PICKLE: Meanwhile, combine vinegar and sugar in a small saucepan. Stir on low heat until sugar dissolves. Place carrot and cucumber in a bowl. Pour warm vinegar mixture over and chill until ready to serve.

5.Serve fish cakes, hot or cold, with mixed pickles, lime wedges and extra coriander leaves.

You can also serve sliced fish cakes in baguettes with pickle and mayonnaise. You will need 1kg prawns with shells to get 500g flesh. MAKES 12
Note

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Ingredients

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