Prawn cakes with coriander sambal

• slices white bread↗3

  halved

• shallots↗2

  halved

• garlic clove↗1

  crushed

• raw peeled prawn400g g

  or skinned unsmoked haddock

• fresh nutmeg↗generous grating
• large egg↗1
• sunflower oil↗2 tbsp tbsp

  for frying

• green pepper↗1

  deseeded

• green chilli↗1

  deseeded

• fresh root ginger↗slice
• garlic cloves↗2
• packs coriander2 x 20g g
• caster sugar↗1 tsp tsp
• white malt vinegar↗2 tsp tsp
• small lemon↗juice 1

  juice 1

Step-by-step instructions

1. 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. 2

   Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.

3. 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.