These fluffy, healthy prawn and fish cakes make an excellent summer lunch.
I was having one of those ‘freezer moments’ where I couldn’t jam anything more in so decided the prawns were up. I also found some left over Paleo mash (Yam/sweet potato mash) in there and all I bought was some fresh white fish. These were so easy to whiz up and and I washed everything up as they baked in the oven. All-in-all a very easy and amazingly tasty dish!
The unfortunate part is I can’t remember the exact ingredients for the mash but I have a general idea.
Ingredients: (makes 9 large patties)
- 500g frozen prawns
- 350g fresh white fish (I used Nile Perch as its so cheap here)
- Left over potato-free-mash (we’ll come to that next)
- 1 Egg
- Ground black pepper
- 1/4 teaspoon of garlic salt
Potato Free Mash
- 1 Yam
- 1 small Tapioca root
- 1 bunch of fresh coriander
- Butter – around 30-50 g
- 1 Tbsp Flax seeds
- A splash of coconut milk
- Salt, pepper and herbs to taste
Defrost your prawns by placing them in a colander and running them under warm water. Place the prawns in the blender then chop the fish fillet into chunks, and place it in the blender too.
Whiz it up then crack the egg and whiz it some more. If you are using left over mash, add it at this point, blend again, season, then form into patties.
Note: If you are making the mash fro m start, boil the sweet potatoes in salted water, drain, add fresh coriander, and blend before you use it in the fishcake mix.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
Form into disk-shaped patties, and place on an oiled pan in the preheated oven.
At 25 minutes, flip the patties so they cook evenly on both sides.
Bake for a total of 40 minutes (or until done – depending on the thickness of the patties).
Crisp the tops of the patties using the ‘grill’ feature on your oven. Flip them 3 minutes later to allow time for both sides to get crispy.