I love a fish cake and this is essentially just that but a tiny bit more posh. The blend of crab and prawn gives these little cakes a warming sweetness and the chilli bite with lemon zing balances all the deliciousness out perfectly.
I like to make fish cakes with the kids too because they can get their hands in and really experience cooking how it should be which is all about getting messy and having fun.
These cakes would traditionally be cooked in a banana leaf so if you can get hold of one just wipe it clean and wrap up the cakes individually and place it in a frying pan to cook for 5 minutes.
I like to serve these up with lots of fresh flavours so something like my mango kachumber is perfect on the side as a fresh light lunch. But if you are really hungry try them all wrapped up in a naan (or some pitta) with my spiced tomato chutney, some fresh green salad leaves and even some spiced wedges - yummy!
|Typical values*||per Serving|
|of which saturates (g)||0.6|
|of which sugars (g)||0.4|