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.
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
olive oil, for frying
Mayonnaise for dipping
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.