Prawn cakes with coriander sambal

A starter or nibble inspired by South Africa, with a hint of inspiration from India. It's low fat too
Ingredients

Ingredients

• 3 slices white bread , halved
• 2 shallots , halved
• 1 garlic clove , crushed
• 400g raw peeled prawns or skinned unsmoked haddock
• generous grating fresh nutmeg
• 1 large egg
• 2 tbsp sunflower oil , for frying

• 1 green pepper , deseeded
• 1 green chilli , deseeded
• slice fresh root ginger
• 2 garlic cloves
• 2 x 20g packs coriander
• 1 tsp caster sugar
• 2 tsp white malt vinegar
• juice 1 small lemon
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• Method
• 1. Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
  2. Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
  3. When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden - they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.
  • Nutrition per Serving
  • 153 kcalories, protein 15g, carbohydrate 11g, fat 6 g, saturated fat 10g, fibre 1g, sugar 2g, salt 0.61 g
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