Looking for something delicious, healthy and simple to make? These prawn and cod cakes with a cucumber salad ticks all the boxes. Once you’ve made them once, and marveled at how incredible they are, you’re sure to make them time and time again.
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.
Waitrose provided this fantastic recipe and image. If you liked this one, you’ll find thousands more at www.waitrose.com/recipes