350 g Skinless cod fillet; (12oz)
100 g Prawns; defrosted if frozen
; (4oz)
1 Egg
2 ts Schwartz Coriander Leaf
1 tb Schwartz Thai 7 Spice
-Seasoning
3 Spring onions; finely
-chopped, up
; to 4
1 ts Lemon juice
Oil for frying
DIPPING SAUCE
4 tb Water
4 tb Sugar
2 tb Vinegar
1/4 ts Schwartz Thai 7 Spice
-Seasoning
2 Schwartz Bird’s Eye
-Chillies; up to 3
Place all the ingredients except the spring onions in a food processor and
blend until smooth, or mash well.
Stir in the spring onions and divide into 12 flat round cakes.
Heat some oil in a frying pan and fry the fish cakes for 2-3 minutes on
each side until golden.
Meanwhile, place all the dipping sauce ingredients in a saucepan and bring
to the boil, simmer for 5 minutes. Serve with the fish cakes.
Yields
4 servings