Ollie Dabbous served up tasty prawn fish cakes with coconut, lime and ginger on Saturday Kitchen.

The ingredients for the prawn fishcakes are: 500g extra-large raw prawns, heads removed, shells removed, de-veined, 50g mascarpone, ½ free-range egg, beaten, 25g finely chopped spring onion, 1 tbsp finely chopped fresh coriander, 1 tbsp fish sauce, 1 tbsp grated garlic, 1 tbsp grated ginger, 1 tbsp onion powder, pinch paprika, pinch cayenne pepper, 40g fresh breadcrumbs, ½ lime, zest and juice, and 1 tbsp garlic oil.

For the crispy potato: 4 potatoes, preferably Chippers, peeled and spiralized on the thin setting, 150g potato starch or cornflour, to coat, salt and pepper.

For the coconut and lime sauce: 150ml dashi stock, 35g dashi vinegar, 2 limes, zest of 1, juice of both (to make 50ml), 150g coconut milk, 2g chopped green chilli and 200g mayonnaise.

For the avocado puree: 300g ripe hass avocado flesh (2 large ripe avocados), 1 lime, zest and juice, 8g fresh basil, chopped and 3g salt.

To serve: 50g medium leaf spinach, wilted and seasoned with garlic oil, pickled ginger shavings, pea shoots, perilla leaves, marigold leaves and edible flowers.

See recipes by Ollie in his book titled: Essential available from Amazon now.