Nothing says summer like fish and chips! Our take on this classic dish is a bit healther than the norm because it’s baked, not fried! Served with a side salad and tartare sauce – there’s nothing better!
- Peel and devein the prawns. Chop the prawns and fish roughly. Combine in a food processor and blend until roughly chopped, remove.
- Add the nuts, onion, curry paste, lemon juice and coriander to the fish mixture. Press the mixture together, divide into 8 and roll into patties.
- Heat the oil in a non-stick frying pan. Add 4 of the patties and cook on medium for 1 minute on each side or until just cooked through. Repeat with the remaining patties.
Serve with combined yoghurt and mint.