Save to your scrapbook
Prawn & cod cakes with cucumber salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 cucumber portion, halved and seeded
100g radishes, thinly sliced
½ tsp caster sugar
2 tbsp white wine vinegar
4 salad onions, chopped
2 cloves garlic
1 red chilli, seeded and chopped
200g Waitrose Frozen Raw, Peeled Jumbo King Prawns, thawed
250g skinless, boneless cod, cubed
½ tbsp light soy sauce
1 tsp sunflower oil
130g pack essential Waitrose Sweet Salad
1. Thinly slice the cucumber and place in a large bowl with the radishes, sugar and vinegar. Stir well, then set aside in the fridge.
2. Put the salad onions, garlic and chilli into a food processor, and whizz until finely chopped. Add the prawns, cod and soy sauce, and whizz again. Shape the mixture into 8 evenly sized cakes.
3. Heat the oil in a large non-stick frying pan, and cook the prawn and cod cakes for 3-4 minutes on each side until golden brown and completely cooked through.
4. Toss together the salad leaves and pickled cucumber and radishes, and serve with the fishcakes.
Typical values per serving: