Quick Thai fishcakes with cod, king prawns & ketchup


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.

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 949.768kJ
Fat 11.3g
Saturated Fat 1.5g
Carbohydrate 7.4g
Sugars 6.8g
Salt 1.9g

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4 stars

Average user rating Based on 43 ratings