Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 6
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the croquettes
- 500g/1lb 2oz chicken mince
- 300g/10½oz raw prawns, deveined and finely chopped
- 2 garlic cloves, grated
- 2cm/1in piece fresh root ginger, grated
- 1 red chilli, roughly chopped
- 1 lemongrass stick, outer leaves removed, roughly chopped
- 2 lime leaves
- 1 tsp sesame oil
- 1 tsp soy sauce
- vegetable oil, for frying
For the salad
- 2 Little Gem lettuce, leaves separated
- handful mangetout
- 1 bunch fresh coriander, leaves picked
- 1 bunch fresh mint, leaves picked
- 1 bunch fresh dill, roughly chopped
- 1 red onion, thinly sliced into half moons
For the cashew relish
- 1 cucumber, finely chopped
- ¼ pineapple, finely chopped
- 1 green chilli, finely chopped
- 150g/5½oz cashew nuts, toasted and chopped
- 2 limes, juice only
- 2 tbsp fish sauce
- 2 tsp caster sugar
Method
To make the croquettes, place the ingredients in a food processor and blend until smooth. Shape into croquettes and place in the fridge for 1 hour to set.
To make the salad, blanch the mangetout in boiling water for 1 minute. Refresh in cold water and thinly slice. Mix the mangetout with the lettuce, herbs and onion in a bowl and set aside.
To make the cashew relish, mix the ingredients together in a bowl and set aside.
Heat some vegetable oil in a frying pan over a medium heat and fry the croquettes in batches for 8–10 minutes until golden brown and cooked through.
Serve the croquettes with the salad and relish on the side.