Prawn & Ginger Fishcakes with Salsa

Thai-style fish cakes make a special supper to share. What you really really want are fishcakes that will give your tastebuds a tingle


For the Fishcakes

300 g Cod Fillet, boned and skinned
400 g Prawns
6 Spring Onions, chopped
1 Red Chilli, chopped
1 Tbsp Thai Green Curry Paste
3 Tsp grated fresh Ginger
1 Tbsp finely chopped Lemongrass
2 Tsp Fish Sauce
1 Tbsp Light Soy Sauce
10 g Coriander, chopped
10 g Mint leaves, chopped
2 Tbsp Rapeseed Oil
Lime Wedges to serve

For the Salsa

1 Red Onion, peeled and chopped finely
2 Plum Tomatoes, deseeded and chopped finely
0.25 Cucumber, deseeded and chopped finely
15 g Coriander, chopped
100 g Mango, chopped finely
Juice of 2 Limes


Place there Cod, Prawns, Onion, Chilli, Curry Paste, Ginger, Lemongrass, Fish and Soy Sauce, Coriander and Mint in a blender and process until smooth
Cover and chill for 6-8 hours, or overnight
With slightly wet hands, shape the mixture into 8 Fishcakes
Preheat the grill to medium
Lightly brush the grill rack and each Fishcake with a little Oil and then grill for 10 minutes, turning halfway through
They need to be cooked through and golden brown
Meanwhile mix the Salsa ingredients together
Season well
Serve with the Fishcakes along with wedges of Lime