Baked Prawn and Chilli Ginger Cakes
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 slices white bread, crusts removed, about 100g
- 250 g peeled raw prawns
- 1 green chili, seeded and finely chopped
- 2 1⁄2 cm piece fresh gingerroot, peeled and finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh coriander
- 1 teaspoon salt
- 1 egg
directions
- Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processor with the prawns, chilli, garlic, coriander, salt and egg. Pulse until well blended.
- Preheat the oven to 200 degrees celcius. Using lightly floured hands divide the mixture into 12 small cakes. Spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes minutes, turning half way through, until golden brown and just begining to crisp. Aerve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent. I did not have any fresh green chilli so used big heaped tsp. of sambal oleak other wise followed the recipe ingredients. I did find it was easier to put spoonfulls of the mixture on a tray lined with glad bake as it was pretty sticky. I then sprayed the top of the cakes with oil and when I turned them over gave them another spray. These turned out really light and fluffy and I will make them again. Definate keeper.