Prawn & Ginger Cakes (With Crunchy Salad)

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   Place the garlic, ginger and chilli in a food processor and whiz until finely minced.

3. 3

   Add the fish and prawns and a little salt and pepper.

4. 4

   Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).

5. 5

   Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.

6. 6

   Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.

7. 7

   Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.

8. 8

   Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and add lime dressing.

9. 9

   Pile onto plates and serve with the prawn and ginger cakes.

* Per serving · 4 servings · Values may vary.