Enjoy these zesty, sweet and spicy fishcakes in summer with sticky rice, chopped carrot, cucumber and mango. They can be frozen, so are perfect for busy days
Nutrition: Per serving
Tip the prawns into a food processor and blitz to a fine paste. Tip into a large bowl along with the mango, lime zest, garlic, ginger, coriander, egg, flour and chilli, if using. Season with salt and pepper and mix well.
Heat the oil in a frying pan over a medium heat. Take a tablespoon of the mix and, using the back of another spoon, push the mix into the frying pan into a circle like a pancake. Working in batches, fry until golden on each side and cooked through, around 8-10 mins. You should end up with 12 fishcakes.
Serve over sticky rice or noodles with sliced cucumber, mango and carrot, alongside the satay sauce.
