Ingredients (10 portions)| Amount | Measure | Name |
|---|
| 200 | g | Cod fillet , cut into chunks |
| 200 | g | Prawns, king w/o head raw |
| 800 | g | Mashed potatoes , dry |
| 100 | g | Onion , chopped |
| 500 | ml | KNORR Thai Sweet Chilli Dipping Sauce 2x 2.25 ltr |
| 20 | g | KNORR PRIMERBA Garlic Paste |
| 20 | g | Coriander, fresh , chopped |
| 20 | ml | Oil, Olive |
| 200 | g | Flour, Plain White |
| 10 | pc | Eggs, medium , whisked |
| 400 | g | Breadcrumbs, fresh white |
| 5 | g | Chilli, red , chopped finely |
| 5 | g | Lime zest |
| 10 | g | Lemon grass , finely chopped |
This item marks a subrecipe. PreparationAdvance Preparation
Pre heat the grill or oven to 180°C 350°F gas 4, warm the service plates.
Method
1. In a suitable frying pan add the oil followed by the cod, prawns and garlic paste. Fry gently for 2-3 minutes until fully cooked. Cover and put to one side until required. In the same pan add the ginger paste and half the amount of chopped chilli peppers and coriander, fry gently over a low heat for 2-3 minutes or until soft.
2. Decant the chilli sauce into a saucepan, bring to the boil, cover and keep hot until required for use. In a separate pan add the cooked noodles, Chinese leaf, sesame seeds, remaining coriander and ginger paste. Mix well and keep warm.
3. In a large bowl mix the prepared mash potato with the cooked fish and chilli mixture. Gently mix together so not to break up the fish pieces.
4. Place the flour eggs and breadcrumbs into three bowls (in that order). Portion up the fish mixture and put though the flour first, followed by the eggs and finally the breadcrumbs.
5. Place the finished fishcakes on a tray and bake in the oven for 10-15 minutes until piping hot. To serve place a fishcake in the centre of the plate with the noodle salad on the top and sauce around.
Handy hint
Brush the fish cakes with melted FLORA for a golden colour and great flavour.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Typical Nutrient Values per Serving
Men Women % of an adults GDA*
Calories (kcal) 445 2500 2000 22%
Sugars (g) 18.4 120 90 20%
Fat (g) 8.3 95 70 12%
Saturated Fat (g) 1.6 30 20 8%
Salt (g) 2.29 6 6
CCPs
Minimise hand contact with high risk protein to reduce possibility of
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