Fish and Prawn cakes with mayonnaise

At a picnic dinner recently I made some fish and prawn cakes with mayonnaise.  They were served cold  and were a real hit!  They were best when still warm, but everyone still wanted to know the recipe.  I packed them into our picnic supplies with paper towel in-between the layers.  Double the recipe and keep as a quick snack.

Fish and Prawn cakes with Mayonnaise

Fish and Prawn cakes with Mayonnaise

Ingredients

500g boneless white fish fillets (I used barramundi)

500g green prawn cutlets, shell and tails removed

4 kaffir lime leaves, shredded

1 red chilli, chopped (more if you love the heat)

4 whole coriander stems roots and leaf, washed and chopped

1 tsp sea salt flakes

1 egg

olive oil, for frying

Mayonnaise for dipping

Method

Finely chop the fish and prawn meat quickly in a food processor (don’t puree them).  Put the chopped ingredients into a large bowl. Add lime leaves, chilli, coriander, salt and egg and mix together with your hands.

Shape one large spoonful of the mixture into a ball shape.  Repeat with the remaining mixture to make 20 cakes.  Heat a large frying pan over medium heat.  Pour enough oil to just cover the pan.  Place cakes in the pan and push to flatten.  Cook cakes in batches for roughly 5 minutes, checking that they are golden and cooked through.

Serve with a quartered lime and mayonnaise.

Optional –  Serve them on a bed of cucumbers, tomatoes and shallots.  Or provide a selection of those vegetables as vegetable sticks add carrots, celery,capsicum and provide the little grape tomatoes.

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