Thai-style prawn and salmon fish cakes with sweet chilli sauce, sesame and coriander
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A practical home version inspired by the photo and menu: crisp pan-fried fish cakes with a sweet chilli-style topping, sesame seeds and fresh coriander. Serves: 1 Estimated portion size: 220g Portion description: 3 medium fish cakes with a spoon of sweet chilli sauce, as a small tapas-style plate
Estimated Nutrition (per 100g finished recipe)
- Calories
- 165 kcal
- Protein
- 14.5 g
- Carbohydrate
- 10.2 g
- of which sugars
- 4.1 g
- Fat
- 7.2 g
- of which saturates
- 1.3 g
- Fibre
- 0.7 g
- Salt
- 0.9 g
Ingredients
- 120 g salmon fillet, skin removed
- 60 g raw prawns, peeled and deveined
- 1 small spring onion, finely sliced
- 1 tbsp chopped coriander, plus a little extra to serve
- 1 tsp red curry paste, or mild Thai-style paste if available
- 1 tsp fish sauce
- 1 tsp lime juice
- 1 egg, lightly beaten
- 20 g breadcrumbs, or enough to bind
- 1 tsp plain flour, optional if needed for shaping
- 1 tsp vegetable oil, for frying
- 1 tbsp sweet chilli sauce, to serve
- 1 tsp sesame seeds, to finish
Method
1. Finely chop the salmon and prawns until they are sticky but still a little chunky.
2. Put the fish into a bowl with the spring onion, coriander, curry paste, fish sauce and lime juice.
3. Add the beaten egg and breadcrumbs, then mix until the mixture holds together.
4. If the mixture feels too soft, mix in a little plain flour and shape into 2 thick cakes.
5. Heat the oil in a frying pan over a medium heat.
6. Fry the fish cakes for about 3 to 4 minutes on each side until golden and cooked through.
7. Drain briefly on kitchen paper.
8. Spoon the sweet chilli sauce over the top, then scatter with sesame seeds and a little extra coriander.
9. Serve hot, ideally straight away.