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Thai Prawn Cakes

Thai Prawn Cakes

with Sweet Potato, Stir-Fried Broccoli and Coriander Mayo

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Chef Lizzie’s infamous prawn cakes are an instant crowd pleaser and a great recipe to enjoy mid week. Bursting with fresh ingredients like spring onion, zesty lime and coriander and given a little kick by the fragrant red Thai curry paste, there’s a lot to love on one plate. Served with garlicky stir-fried broccoli and a coriander mayo perfect for dipping, this is a dish you’ll be thinking about long after that final bite.

Allergens:GlutenSoyaCrustaceansEggMustard
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1 unit(s)

Spring Onion

1 bunch(es)

Coriander

1 unit(s)

Lime

1 sachet

Soy Sauce

(ContainsGluten, Soya)

½ pot(s)

Red Thai Curry Paste

120 grams

King Prawns

(ContainsCrustaceans)

½ pot(s)

Plain Flour

(ContainsGluten)

1 pot(s)

Panko Breadcrumbs

(ContainsGluten)

1 clove

Garlic

½ unit(s)

Broccoli

1 sachet

Mayonnaise

(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1707 kJ
Energy (kcal)408 kcal
Fat15.0 g
of which saturates2.0 g
Carbohydrate50 g
of which sugars13.0 g
Protein18 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Plate
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Put a large saucepan of water on to boil with a pinch of salt. Peel then chop the sweet potato into 2cm chunks and chop the broccoli into florets (little trees!). Carefully add to the pan of boiling water and cook until so , 7-8 mins. tTIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and allow to steam dry for a couple of minutes. Keep the pan!

2

Meanwhile, trim the spring onion and thinly slice. Roughly chop the coriander (stalks and all). Zest and quarter the lime(s). Pop half the spring onion, three-quarters of the coriander, half the lime zest, half the soy sauce and the red Thai curry paste into a small bowl and set aside. Dry the prawns well with some kitchen paper, then finely chop.

3

Wipe out the now empty saucepan so it's dry and pop the potato back into the pan. Mash until smooth, then pop in the contents of the small bowl of curry paste, along with the chopped prawns, flour, half the panko breadcrumbs and a pinch of salt and pepper. Mix well. Shape into equal sized balls (allow two per person). Flatten the balls into patties 2 cm thick. i IMPORTANT: Remember to was your hands and equipmenta er handling raw fish!

4

Line a baking tray and place the fishcakes carefully onto it. In a small bowl, mix the remaining breadcrumbs with salt, pepper and a drizzle of oil. Sprinkle the top of each fishcake with half the breadcrumbs and gently press down so that they stick. Carefully flip each cake over and repeat the process. Bake on the top shelf of your oven, flipping them halfway through cooking, until slightly golden and piping hot, 15-20 mins.

5

Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a large frying pan over high heat. Add the broccoli and fry for 4-5 mins. Add a splash of water every minute or so to help the broccoli cook. After 5 mins, add the remaining soy sauce, the grated garlic and a squeeze of lime juice. Continue stir- frying until the broccoli is tender, 2-3 mins.

6

In another small bowl, mix the mayo with the remaining coriander, the rest of the lime zest and season with a squeeze of lime juice to taste. When everything is ready, serve two cakes on each plate with the stir-fried broccoli and coriander mayo alongside. Squeeze some of the remaining lime juice over the prawn cakes and sprinkle over the rest of the spring onion. Enjoy!