Prawn cakes with coriander sambal

Ingredients

• 3 slices bread white halved
• 2  shallots halved
• 1  garlic clove crushed
• 400 g skinned unsmoked haddock raw peeled
• 6 servings grating nutmeg fresh generous
• 1 large eggs 
• 2 tbsp unrefined sunflower oil for frying
• 1  bell pepper green deseeded
• 1  chilli green deseeded
• 1 slice root ginger fresh
• 2  garlic cloves 
• 40 g packs coriander 
• 1 tsp caster sugar 
• 2 tsp malt vinegar white
• 1  juice of lemon 

Equipment

• food processor
• bowl

Directions

1. Put all the ingredients for the fishcakes, except the oil, in a food processor with seasoning and blitz until really well blended. Shape into 12-18 round patties, then chill for up to 1 day until ready to serve.
2. Wash the food processor, then blitz all the sambal ingredients together to make a bright green, wet paste. Season and chill.
3. When ready to serve, fry the fishcakes in the oil for a few mins on each side until golden they will be firm, like Thai fishcakes rather than those made with potato. Pile onto a platter with a bowl of the sambal to serve with drinks, or plate up and serve as a starter.