Thai Prawn Cakes
with Sweet Potato, Stir-Fried Broccoli and Coriander Mayo
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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120
King Prawns
12
Plain Flour
30
Panko Breadcrumbs
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
½
Broccoli
½
Red Thai Style Paste
1
Sweet Potato
1
Garlic Clove
1
Spring Onion
1
Lime
1
Mayonnaise
1
Coriander
Nutritional information
Utensils
Instructions
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!
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.
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!
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.
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.
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!
