Name: Mango, lime & chilli prawn fishcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400g raw prawns peeled and deveined; 60g mango finely chopped; 1 lime zested; 2 garlic cloves crushed; 10g ginger grated or 1 tsp ginger paste; small handful of coriander finely chopped; 1 egg beaten; 3 tbsp plain flour; ½ red chilli deseeded if you prefer less heat and finely chopped (optional); 1 tbsp vegetable oil; sticky rice or noodles, finely sliced carrot, mango and cucumber, and satay sauce

Mango, lime & chilli prawn fishcakes

Enjoy these zesty, sweet and spicy fishcakes in summer with sticky rice, chopped carrot, cucumber and mango. They can be frozen, so are perfect for busy days

30 min total 15 min prep 15 min cook 4 187 cal

Instructions

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1 Tip the prawns into a food processor and blitz to a fine paste. Tip into a large bowl along with the mango, lime zest, garlic, ginger, coriander, egg, flour and chilli, if using. Season with salt and pepper and mix well.
2 Heat the oil in a frying pan over a medium heat. Take a tablespoon of the mix and, using the back of another spoon, push the mix into the frying pan into a circle like a pancake. Working in batches, fry until golden on each side and cooked through, around 8-10 mins. You should end up with 12 fishcakes.
3 Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.