Thai Prawn & Veggie Fishcakes

This recipe makes enough for the whole family to enjoy, plus leftovers – and then some, but you could just as easily halve it.

300g fresh prawns
1 aubergine
100g green beans
2 garlic cloves
2 spring onions
1 lime
Handful fresh coriander
Thumb size piece of ginger

Freeze your prawns for about 15 minutes before you’re ready to prepare to help keep things cold.

Roast the aubergine in a 180c oven for 20 minutes until soft and, while doing this, also steam your green beans until they have softened (you could do this part in the microwave if you’re so inclined).

Meanwhile blitz the garlic, spring onions, zest and juice of the lime, coriander and ginger in a food processor.

Once the vegetables have cooked, spoon the aubergine flesh and the green beans into the processor and blitz some more.

When you’re prawns are nice and cold, add them into your veggie mix and blend everything together until smooth.

Heat a frying pan with a few spritzes of olive oil spray and spoon a tablespoon size amount of your prawn & veg mixture into the pan.

Cook for about 2-3 minutes a side and then flip.

Serve hot or at least warm.  I served mine with steamed baby corn and rice noodles.  For grown up versions, feel free to add chilli, fish sauce, soy sauce, etc.

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