Julie Le Clerc: Prawn cakes with sweet chilli sauce

Picture / Carolyn Robertson

* Makes 24 small prawn cakes

300g fillets any white fleshed fish, cubed
300g raw prawn meat
2 spring onions, finely chopped
1/4 cup chopped fresh coriander
3/4 cup fresh bread crumbs
1 egg, lightly beaten
sea salt and freshly ground black pepper
vegetable oil for frying
sweet chilli sauce to serve

1. Place cubed fish and prawn meat into the bowl of a food processor. Pulse to chop then process into a chunky paste. Remove to a bowl.

2. Stir in remaining ingredients, except oil and sweet chilli sauce. Season with salt and pepper to taste. With moistened hands, form mixture into small cakes.

3. Heat a frying pan and cook batches of prawn cakes in a little oil for 1-2 minutes on each side until golden brown. Drain on paper towels.

4. Serve with sweet chilli sauce to dip.