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Thai fish cakes
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4 essential Waitrose frozen coley portions, thawed and patted dry
200g raw peeled Indonesian king prawn tails
½ x 20g pack fresh coriander
1 tbsp Thai red curry paste
Fry Light sunflower oil spray
210g baby corn and sugar snap peas
300g Chinese-style stir-fry vegetables
300g Waitrose fresh rice noodles
6 tbsp Waitrose fragrant Thai dressing
1. Cube the fish and place in a food processor with the prawns and a pinch of salt. Pulse until minced but not too smooth.
2. Chop half the coriander and mix into the fish with the curry paste. Shape into 8 even-sized cakes.
3. Spritz a non-stick frying pan with sunflower oil, and cook the cakes for 4 minutes on each side until golden and cooked through. Meanwhile, halve the baby corn and sugar snap peas lengthways.
4. Spray a wok with sunflower oil and stir-fry all the vegetables for 2 minutes. Add the noodles and stir-fry for a further 2 minutes until piping hot. Toss with the dressing and serve with the fishcakes and reserved coriander leaves.
Typical values per serving:
This recipe was first published in July 2011.