Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Prawn & Ginger Cakes (With Crunchy Salad) Recipe
    Lost? Site Map

    Prawn & Ginger Cakes (With Crunchy Salad)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    A la Carte's Note:

    This is from BBC food - I haven't made it yet, but I will! This is what BBC sez about them: "These tender little fishcakes are flavoured with chilli and coriander and, when served with a crunchy Asian coleslaw, make a really well balanced and rather smart lunch or supper." Sounds good to me!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200C/400F/Gas 6.
    2. 2
      Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
    3. 3
      Add the fish and prawns and a little salt and pepper.
    4. 4
      Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
    5. 5
      Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
    6. 6
      Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
    7. 7
      Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
    8. 8
      Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and add lime dressing.
    9. 9
      Pile onto plates and serve with the prawn and ginger cakes.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Prawn & Ginger Cakes (With Crunchy Salad)

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 152.8
     
    Calories from Fat 17
    11%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 117.8 mg
    39%
    Sodium 452.5 mg
    18%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.6 g
    18%
    Protein 23.4 g
    46%

    The following items or measurements are not included:

    fresh gingerroot

    Chinese cabbage

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites