Thai prawn cakes with pickled carrot salad

Instructions

1 Place prawns, cornflour, curry paste, egg white and half the coriander and mint in a food processor. Process until combined. Transfer to a bowl. Stir in onions and beans.

2 Spray a large frying pan with oil and place over a medium-high heat. Spoon quarter-cupfuls of mixture into pan. Cook cakes in batches for 2-3 minutes each side or until golden and cooked through (makes 12 cakes). Transfer onto a plate lined with a paper towel.

3 Meanwhile, mix 2 tablespoons boiling water and castor sugar in a small bowl, stirring until sugar dissolves. Stir in vinegar. Transfer to a large bowl. Add sprouts, carrots, spinach, seeds and remaining coriander and mint. Toss gently to combine. Serve prawn cakes with carrot salad, rice and lime wedges.