Baked Prawn and Chilli Ginger Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 thick slices white bread, crusts removed, about 100 g (4 oz) 250 g (9 oz) peeled raw prawns (shrimp)1/2 green chilli, seeded and finely chopped 2.5 cm (1 inch) piece fresh root ginger, peeled and finely chopped 4 garlic cloves, finely chopped 1 tablespoon chopped fresh coriander (cilantro)1 teaspoon salt 1 egg oil, for spraying
Place the bread in a bowl, cover with water, soak for about 10 seconds, then squeeze out the excess water. Place the drained bread in a food processcor with the prawns, chilli, ginger, garlic, coriander, salt and egg. Pulse until well blended.
Pre-heat the oven to 200C/400F/Gas 6. Using lightly floured hands divide the mixture into 12 small cakes. Spray the oil very lightly onto a baking sheet and arrange the prawn cakes on the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes, turning half-way through, until brown and just beginning to crisp
Serve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce. (not included in the nutritional values)
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Pre-heat the oven to 200C/400F/Gas 6. Using lightly floured hands divide the mixture into 12 small cakes. Spray the oil very lightly onto a baking sheet and arrange the prawn cakes on the baking sheet, evenly spaced apart. Spray with a little oil and bake for 15-20 minutes, turning half-way through, until brown and just beginning to crisp
Serve warm with baby lettuce, rocket or watercress leaves and a bowl of sweet chilli sauce. (not included in the nutritional values)
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 158.8
- Total Fat: 3.3 g
- Cholesterol: 148.1 mg
- Sodium: 569.9 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.7 g
- Protein: 16.4 g