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Quick Thai fishcakes with cod, king prawns & ketchup
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200g pack Raw Peeled Indonesian King Prawn Tails
300g pack Waitrose Line Caught Prime Cod Fillets, cubed
2 red chillies, seeded and chopped
2 tsp Cooks’ Ingredients
Nam Pla Fish Sauce
3 tbsp Heinz Tomato Ketchup
4 salad onions, thinly sliced
3 tbsp shredded basil leaves
Sunflower oil, for shallow frying
Lime wedges and leafy green salad or steamed pak choi, to serve
1. Place the prawns, cod and chillies in a food processor and blend until finely minced. Transfer to a bowl and stir in the fish sauce, tomato ketchup, salad onions and shredded basil.
2. Heat a little oil in a large non-stick frying pan. Using half the mixture, drop 4 large spoonfuls into the pan, smoothing them out into even-sized cakes. Cook for 3–4 minutes on each side until nicely browned and cooked through. Repeat to make a further 4.
3. Serve warm with lime wedges and greens or salad.
Typical values per serving: