Thai-fish-cakes-carrot-salad

Thai fishcakes with carrot salad

A zesty, slaw-style salad is a great match for these spicy patties of haddock and king prawns

By , 28 November 2019

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Thai fishcakes with carrot salad
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 408g serving contains
  • Energy

    1502KJ

    359KCAL

    18%
  • Fat

    8.6g

    low

    12%
  • Saturates

    1.6g

    low

    8%
  • Sugars

    10.6g

    low

    12%
  • Salt

    1.18g

    low

    20%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 368kJ/88kcal.
Ingredients
  • 4 carrots, coarsely grated
  • 3 spring onions, thinly sliced
  • 2 mixed-colour peppers, deseeded and finely sliced
  • 3 limes, 2 juiced and zested,1 sliced
  • 400g pack Asda frozen Haddock Fillets, thawed, well drained and roughly chopped
  • 160g pack Asda Raw & Peeled King Prawns, chopped
  • 50g pot Asda Thai Red Curry Paste
  • 1 clove garlic, crushed
  • 1 egg, beaten
  • 3tbsp plain flour
  • ½ x 25g pack coriander, leaves picked and stalks finely chopped
  • 1tbsp rapeseed oil
  • 4 Asda White Mini Wraps
Method
  • For the salad, mix the carrots, spring onions and peppers in a bowl. Toss in the zest and juice of 1 of the limes and set aside.

  • Pulse the haddock fillets in a food processor until they start to come together into a rough paste. Put in a bowl and mix in the prawns, curry paste, zest and juice 1 lime, garlic, beaten egg, flour and coriander stalks until well combined. Cover and chill for 30 mins

  • Shape the fish mixture into 8 patties. Heat the oil in a nonstick frying pan on a medium-low setting. Working in batches, fry the fishcakes for 5-7 mins each side until cooked through.

  • Garnish with the coriander leaves and a grind of black pepper. Serve with the carrot salad, mini wraps and lime slices on the side.