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Prawn & Exotic Mushroom CakesServes: 4-6Prep time: 20 MinsCook time: 15 Mins
400g Denny Exotic Mushroom Mix, sliced
400g raw prawns
1 Tbsp ginger, grated
2 cloves garlic, grated
4 spring onions, sliced
1 bunch coriander, roughly chopped
1 small chilli, roughly chopped
1 egg white
1 whole egg
25g panko breadcrumbs
1 large pineapple, diced into small cubes
1 serrano chilli, thinly sliced
1 small bunch coriander, roughly chopped
½ red onion, finely diced
2 spring onions, thinly sliced
Juice of 1 lime
Salt and pepper, to taste
Olive oil, for cooking
Neutral vegetable oil, for frying
Lime wedges, for serving
Heat a drizzle of olive oil in a large frying pan.
Sauté the mushrooms on high heat until golden brown and they have cooked off all of their liquid. Cool.
Place prawns, ginger, garlic, spring onions, coriander, chilli and eggs into a food processor.
Add a good pinch of salt and freshly ground black pepper.
Pulse until the mix breaks up and is well combined.
Add the cooked mushrooms, breadcrumbs and flour. Pulse until the mixture comes together.
Shape into small patties. Put on a clean lined baking tray and chill for 15 minutes.
For the salsa:
Combine all the ingredients in a small bowl.
Season well with salt and pepper. Mix.
When ready to serve, heat a few cm of neutral oil in a large wide pan for frying.
Remove the prawn cakes from the fridge and fry them in the hot oil until golden brown on both sides.
Drain on paper towel and sprinkle with a little flaky sea salt.
Serve the prawn cakes right away with the fresh pineapple salsa on the side and lime wedges for squeezing over.