Variations, Fish and Prawn Cakes with Peanut Sauce

FISH AND PRAWN CAKES WITH PEANUT SAUCE

Makes 12

300g fish fillets

600g green prawns, peeled and deveined

1 tablespoon Penang curry paste

1⁄2 cup dessicated coconut

1 teaspoon ground black pepper

3 chillies, seeds removed

2 tablespoons brown sugar

Peanut Sauce

1 teaspoon sesame oil

1 clove garlic, peeled and chopped

2 small red chillies, chopped

1⁄2 cup crunchy peanut butter

1 cup water

2 tablespoons soy sauce

1⁄4 cup coconut milk

Using the processing blade on speed 2

1.Place fish and prawns in the processing bowl and process until minced finely. Add coconut, curry paste, pepper, chillies and sugar and process until well combined.

Mould tablespoons of the mixture into round patty shapes and grill or barbecue until golden brown. Serve hot with peanut sauce.

Peanut Sauce

1.Heat sesame oil in saucepan. Add garlic and chillies and sauté for 1 minute. Stir in peanut butter, water and soy sauce. Heat stirring until well combined and thickened. Fold through coconut milk and serve.

BASIC BUTTERCAKE

185g butter or margarine, cubed

1 cup sugar

1⁄2 teaspoon vanilla

3 eggs

3 cups self-raising flour

3⁄4 cup milk

Using the mixing blade on speed 3

1.Place butter, sugar and vanilla into the processing bowl and process until light and fluffy.

2.While motor is running, add eggs one at a time through the feed tube, until well combined. Gradually add remaining flour and milk through the feed tube until mixture is well combined (approx 1 minute).

3.Remove the mixture from the bowl into a well greased, deep 20cm square cake tin and bake in moderate oven (180ºc) for approximately 40 minutes or until golden brown.

VARIATIONS

LIGHT SULTANA CAKE

Add 1-cup sultanas after the addition of flour and milk, pulsing sultanas through until just combined.

CHERRY CAKE

Add 125g diced glace cherries after the addition of the flour and milk, pulsing through until just combined.