Recipes
Thai fishcakes with carrot salad
A zesty, slaw-style salad is a great match for these spicy patties of haddock and king prawns
A zesty, slaw-style salad is a great match for these spicy patties of haddock and king prawns
(22 votes)
Cook: 25 Mins
Serves: 4
Price: £2.19 per serving
Nutritional Information
Each 408g serving contains
Energy
1501kj
359kcal
1501kj
359kcal
18%
Fat
8.6g
8.6g
Med
12%
12%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
10.6g
10.6g
Med
12%
12%
Salt
1.18g
1.18g
Med
20%
20%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
368kj/88kcal
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
1
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.
2
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
3
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.
4
Garnish with the coriander leaves and a grind of black pepper. Serve with the carrot salad, mini wraps and lime slices on the side.