These little fishcakes are flavoured with chilli and coriander and, when served with a crunchy Asian coleslaw, make a really well-balanced and rather smart lunch or supper.
1 garlic clove, roughly chopped
3cm/1in piece of fresh root ginger, grated
1 fresh mild red chilli, seeded and roughly chopped
250g/9oz fillet white fish, such as hoki, coley or cod, cubed
200g/7oz shelled raw tiger prawns
2 tbsp chopped fresh coriander
FOR THE SALAD
grated zest and juice of 1 lime
1 tbsp light soy sauce
1⁄2 tsp fish sauce
1⁄2 tsp caster sugar
1⁄2 Chinese leaf cabbage
1 red onion, thinly sliced
Heat oven to 200C/fan180C/gas 6. Place the garlic, ginger and chilli into a food processor and whizz until finely minced. Add the fish and prawns with a little sea salt and pepper. Finally add the coriander, then whizz again (if you add it at the beginning with the ginger it will turn the mixture green).
Wet your hands with cold water, give them a good shake, then shape the prawn mixture into 12 cakes. Transfer to a lined baking sheet and cook for 15 mins or until golden and cooked through.
Meanwhile, stir together the lime zest and juice, soy sauce, fi sh sauce and caster sugar and set aside.
Using a mandolin, or a big knife, finely slice the cabbage, then cut the carrots into long shreds. Toss together the cabbage, carrots, red onion, beansprouts and lime dressing. Pile onto plates and serve with the prawn and ginger cakes.