Smoked Cod and Coconut Fishcakes
By OcadoLife
Published on 16 May 2022
A fresh Asian-style salad adds colour and zing to this super-quick supper, perfect for enjoying al fresco. These dainty fishcakes are flavoured with prawns, red chilli, turmeric, lime juice, smoked cod and coconut. It's a surprisingly easy dish to make, that's ready in just 30 minutes.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 90 g of coconut
- 2 courgette, peeled into ribbons, for the salad
- 2 carrot, peeled into ribbons, for the salad
- 0.5 cucumber, halved lengthways, deseeded and peeled into ribbons, for the salad
- 4 limes, zest and juice of 1 for the salad, zest of 2 and juice of 1 for the fishcakes
- 1 tbsp of brown sugar
- 2 cm of ginger, peeled
- 350 g of smoked cod
- 150 g of raw king prawns
- 1 tsp of turmeric purée or ground turmeric
- 56 g of coriander, 28g roughly chopped for the salad
- 2 tbsp of coconut oil, melted
- 0.5 red chilli
Method
Step 1
Put the courgette, carrot, cucumber and coriander (28g) in a large bowl.Step 2
In a separate bowl, combine the lime zest and juice (1 lime), sugar and melted coconut oil (1 tbsp), then pour over the vegetables, toss and set aside.Step 3
In a food processor, finely chop the coconut and ginger.Step 4
Add the rest of the fishcake ingredients, except the oil, season and pulse to combine.Step 5
Form into 16 round, flat patties, then cook in the melted coconut oil (1 tbsp) over a medium heat for 1½ mins per side.