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    You are in: Home / Recipes / Prawn & Ginger Cakes (With Crunchy Salad) Recipe
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    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!

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    Units: US | Metric


    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:


    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
    Total Fat 1.9 g
    Saturated Fat 0.3 g
    Cholesterol 117.8 mg
    Sodium 452.5 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 2.1 g
    Sugars 4.6 g
    Protein 23.4 g

    The following items or measurements are not included:

    fresh gingerroot

    Chinese cabbage

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