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Smoked Cod and Coconut Fishcakes

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

5 steps

  1. Step 1

    Put the courgette, carrot, cucumber and coriander (28g) in a large bowl.

  2. 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.

  3. Step 3

    In a food processor, finely chop the coconut and ginger.

  4. Step 4

    Add the rest of the fishcake ingredients, except the oil, season and pulse to combine.

  5. 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.