family
summer batch cooking
Fill your freezer with exciting meals from ‘The Batch Lady’, Suzanne Mulholland, so there’s no need to worry about dinner over the school holidays
recipes SUZANNE MULHOLLAND
Mango, lime & chilli prawn fishcakes, p36
photographs
TOM REGESTER
Suzanne applied her expertise as a time management trainer in the kitchen to create The Batch Lady. Her make-ahead meals take just an hour to prepare, then dinner is ready and waiting for another day. She is the author of three cookbooks and teaches courses on batch-cooking. @thebatchlady
Mango, lime & chilli prawn fishcakes
These fishcakes are zesty, sweet, spicy and the most delicious summery meal. They can be frozen meaning you can make them ahead, defrost and heat when needed. I like to serve them with sticky rice and chopped carrot, cucumber and mango.
SERVES
4
PREP
15 mins
COOK
15 mins
EASY
❄ fishcakes only
400g raw prawns, peeled and deveined
60g mango, finely chopped
1 lime, zested
2 garlic cloves, crushed
10g ginger, grated or 1 tsp ginger paste small handful of coriander, finely chopped
1 egg, beaten
3 tbsp plain flour
½ red chilli, deseeded if you prefer less heat and finely chopped (optional)
1 tbsp vegetable oil
To serve
sticky rice or noodles, finely sliced carrot, mango and cucumber, and satay sauce
1 Tip the prawns into a food processor and blitz to a fine paste. Tip into a large bowl along with the mango, lime zest, garlic, ginger, coriander, egg, flour and chilli, if using. Season with salt and pepper and mix well.