Prawn & Ginger Cakes (With Crunchy Salad)

• 1 garlic clove
• 3 cm fresh gingerroot, grated
• 1 fresh mild red chile, de-seeded and roughly chopped
• 250 g white fish fillets (such as hoki, coley or cod, cubed)
• 200 g shelled raw tiger shrimp
• 2 tablespoons chopped fresh coriander
• sea salt & freshly ground black pepper
• 1 lime, grated rind and juice only
• 1 tablespoon light soy sauce
• 12 teaspoon fish sauce
• 12 teaspoon caster sugar
• 12 Chinese cabbage
• 2 carrots
• 1 red onion, thinly sliced
• 50 g bean sprouts

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
3. Add the fish and prawns and a little salt and pepper.
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. Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
6. Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
7. Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
8. Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and add lime dressing.
9. Pile onto plates and serve with the prawn and ginger cakes.

garlic, fresh gingerroot, red chile, white fish, shrimp, fresh coriander, salt, lime, soy sauce, fish sauce, caster sugar, chinese cabbage, carrots, red onion, bean sprouts

Taken from www.food.com/recipe/prawn-ginger-cakes-with-crunchy-salad-210351 (may not work)