Mango, lime & chilli prawn fishcakes

• raw prawns↗400g g

  peeled and deveined

• mango↗60g g

  finely chopped

• lime↗1

  zested

• garlic cloves↗2

  crushed

• ginger↗10g g

  grated or 1 tsp ginger paste

• coriandersmall handful of

  finely chopped

• egg↗1

  beaten

• plain flour↗3 tbsp tbsp
• red chilli↗½

  deseeded if you prefer less heat and finely chopped (optional)

• vegetable oil↗1 tbsp tbsp
• sticky rice↗

  or noodles, finely sliced carrot, mango and cucumber, and satay sauce

Step-by-step instructions

1. 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. 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. 3

   Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.