A starter or nibble inspired by South Africa, with a hint of inspiration from India. It's low fat too
Ingredients
For the fishcakes
- 3 slices white bread, halved
- 2 shallots, halved
- 1 garlic clove, crushed
- 400g raw peeled prawn or skinned unsmoked haddock
- generous grating fresh nutmeg
- 1 large egg
- 2 tbsp sunflower oil, for frying
For the sambal
- 1 green pepper, deseeded
- 1 green chilli, deseeded
- slice fresh root ginger
- 2 garlic cloves
- 2 x 20g packs coriander
- 1 tsp caster sugar
- 2 tsp white malt vinegar
- juice 1 small lemon
Method
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Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
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Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
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When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.