Baked Prawn & Chilli Ginger Cakes

Baked Prawn & Chilli Ginger Cakes

Serves 4

Full Choice 7½ pts whole recipe  2 pts per serving

No Count   3 pts whole recipe     1 pt per serving

2 thick slices white bread, crusts removed (3pts)

250g peeled raw prawns (3pts)

1 green chilli, deseeded & finely chopped

2.5 cm (1") piece fresh ginger, peeled & finely chopped

4 garlic cloves, finely chopped

1 tbsp chopped fresh coriander

1 tsp salt

1 egg (1½pts)

spray oil

Soak the bread in water for about 10 seconds.  Squeeze out the excess water.  In a processor, pulse the bread with the prawns, chilli, ginger, garlic, coriander, salt and egg until well blended.

Preheat oven to Gas 6/200ºC.  Divide the mixture into 12 cakes.  Arrange them on a baking sheet which has been lined with non-stick baking parchment, or sprayed with spray oil.  Spray the cakes with a little frylight oil and bake 15-20 mins, turning halfway through, until golden.

Serve with salad leaves and sweet chilli sauce (½ pt for 2 tbsp)