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    • Thai-Style Fish Cakes

    What you need

    Carrot & Parsnip

    Carrot & Parsnip

    Ingredients

    • Mash Direct Carrot & Parsnip
    • 2 spring onions
    • 1 tsp of garlic & ginger puree
    • Zest of 1 lime
    • 400g raw prawns
    • 1/2 red chill
    • Fresh coriander
    • Plain flour
    • 3 eggs
    • For the dressing: 4 tbsp coconut yogurt (or normal yogurt)
    • Juice of 2 limes
    • 2 tsp red thai curry paste
    • 2 tsp honey
    • Small handful coriander
    • 1 tsp garlic granules

    Recipe method

    Note that your mash has to be cold, or it will be too messy to work with. Shape into 4 smaller patties if you struggle to make them easier to breadcrumb!

    1. Scoop out the Carrot & Parsnip and place it in a bowl with diced spring onion, garlic, ginger, lime zest, a good pinch of salt & pepper and chopped prawns. Fold in one egg, sprinkle in 1 tbsp flour, and fold again; don’t over-mix.

    2. Place the mix back in the fridge to firm up for 10 minutes. Shape into equal-sized patties. Separately prepare 3 bowls with seasoned flour, 1 whisked egg, and seasoned breadcrumbs. Dip the patties into the flour to coat, dust off excess, dip into the egg, and finally, the breadcrumbs to coat.

    3. Bake for 20-25 minutes until golden and crisp at 200c fan, watching it doesn’t burn. Turn down the heat if it’s starting to catch.

    4. Whiz the dressing ingredients together until smooth.

    5. Serve the fish cake with some salad and the coconut sauce.

    Make it a meal.

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