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20
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
pean
ut 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.