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    Quick Thai fishcakes with cod, king prawns & ketchup

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    Quick Thai fishcakes with cod, king prawns & ketchup

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

    Serves: 4


    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.

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