Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
1 cucumber portion, halved and seeded
100g radishes, thinly sliced
½ tsp caster sugar
2 tbsp white wine vinegar
4 salad onions, chopped
2 cloves garlic
1 red chilli, seeded and chopped
200g Waitrose Frozen Raw, Peeled Jumbo King Prawns, thawed
250g skinless, boneless cod, cubed
½ tbsp light soy sauce
1 tsp sunflower oil
130g pack essential Waitrose Sweet Salad
1. Thinly slice the cucumber and place in a large bowl with the radishes, sugar and vinegar. Stir well, then set aside in the fridge.
2. Put the salad onions, garlic and chilli into a food processor, and whizz until finely chopped. Add the prawns, cod and soy sauce, and whizz again. Shape the mixture into 8 evenly sized cakes.
3. Heat the oil in a large non-stick frying pan, and cook the prawn and cod cakes for 3-4 minutes on each side until golden brown and completely cooked through.
4. Toss together the salad leaves and pickled cucumber and radishes, and serve with the fishcakes.
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