500g cod loin
200g raw king prawns
1 small egg
4 spring onions
1 stalk of lemongrass
1/2 red pepper
2 cloves garlic
Small handful of coriander
Makes 20 to 24 fish cakes. Syn free. Suitable for EESP.
Add all the ingredients to a food processor and blend until you have a thick paste. Transfer to a bowl and refrigerate for 2 hours, or overnight if possible to firm up.
Use a tablespoon to measure out a portion of mix and shape into approx 3 cm fish cakes in the palm of your hand. Place on a baking tray sprayed with frylight.
Cook in the oven for 15 mins or until cooked through and golden brown.
Serve with a side salad and sweet chilli sauce - 1.5 syns per tablespoon.