All through South East Asia as well as in India, little patties or cakes are made from minced sea food be it fish, prawns or a combination. These are most often served as a snack or an appetizer. They are so moreish I often tell myself I should have made more!! Three are never enough!!
When you make with fish, use any firm white fish fillets. I often buy a big pack of prawn meat offcuts from the freezer section and use the off cuts to make these cakes.
400g prawn meat
2 shallots, finely chopped
A handful of coriander leaves and tender stems, coarsely chopped
A few weeks back Eva Longoria posted her take on Bobby Flay’s recipe of Eggplant Milanese. I had to put my own signature on the dish and the result is spectacular even though I say so myself. There is textural as well as taste contrast and I would make it again in a heartbeat. Milanese style is a fancier way of saying crumbed!
My tip choose even shaped eggplants – shouldn’t be too narrow around the neck and bulbous at the bottom. You can cut eggplants lengthwise but I prefer the rounds.
2 large eggplants, cut into ½ to 1 cm thick rounds