Chicken biryani
A great one-pot rice dish that still tastes great a few days later – perfect for leftovers
Prawn cakes with coriander sambal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the fishcakes
- 3 slices white breadhalved
- 2 shallotshalved
- 1 garlic clovecrushed
- 400g raw peeled prawnor skinned unsmoked haddock
- generous grating fresh nutmeg
- 1 large egg
- 2 tbsp sunflower oilfor frying
For the sambal
- 1 green pepperdeseeded
- 1 green chillideseeded
- slice fresh root ginger
- 2 garlic cloves
- 2 x 20g packs coriander
- 1 tsp caster sugar
- 2 tsp white malt vinegar
- juice 1 small lemon
Nutrition: per serving
- kcal153
- fat6g
- saturates10g
- carbs11g
- sugars2g
- fibre1g
- protein15g
- salt0.61glow
Method
step 1
Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
step 2
Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
step 3
When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden – they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.
