1. Remove any skin and bones from fish, wash and dry.
2. Mince fish, then transfer to a bowl.
3. Stir in prawns, spring onions, ginger, fresh coriander, mint, 60 g (2 oz/1 cup) breadcrumbs and salt and pepper.
4. Add egg yolk and lemon juice and mix well.
5. Divide mixture into 16 pieces and form each into 1 cm (1/2 in) thick round.
6. Roll patties in remaining breadcrumbs to coat completely.
7. Put flour and ground coriander in a small bowl, season with salt and cayenne pepper, then add 125 ml (4 fl oz/1/2 cup) water and mix to a smooth batter.
8. Heat oil in a frying pan.
9. Dip prawn patties in batter, then fry for 2-3 minutes on each side until golden brown.
10. Drain on absorbent kitchen paper and serve hot, garnished with mint and lemon slices.

Serves 4.