Seafood and coriander patties with chilli dipping sauce

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

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These seafood patties shine with the flavours of herbs!

Serves: 4

Time to make: 30 mins , plus chilling

Ingredients

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300g firm white fish fillets, chopped
300g raw medium prawns, peeled and deveined
2 large cloves garlic, crushed
¼ bunch fresh coriandercilantroX, roots removed, stalks and leaves chopped
3 spring onions, trimmed and chopped
2 egg whites
½ cup mirin
½ cup salt-reduced soy sauce
1 red birdseye chilli, finely chopped
cooking spray oil

Instructions

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1 Line a baking tray with baking paper. Combine the fish, prawns, garlic, coriander, spring onions and egg whites in a food processor. Process until combined.

2 Divide the mixture into 16 portions and shape each portion into a patty. Place on the prepared tray, cover with plastic wrap and put in the fridge for 15 minutes to firm up.

3 Meanwhile, make the dipping sauce by combining the mirin, soy sauce and chilli in a serving bowl.

4 Heat a large non-stick frying pan over medium-high heat. Spray the patties all over with cooking oil. Place 4 patties in the pan and cook for about 2 minutes each side, or until golden brown and cooked through. Transfer to a serving platter and cover with foil. Reheat the pan and repeat with the remaining patties, in three batches. Serve warm with the dipping sauce.

Nutrition Info (per serve)

Calories 274 cal

Kilojoules 1145 kJ

Protein 34.6 g

Total fat 7 g

Saturated fat 1.5 g

Carbohydrates 11.8 g

Sugar 3 g

Dietary fibre 0.6 g

Sodium 1545 mg

Calcium 85 mg

Iron 3.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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