Prior to making these fish cakes I had never tried a prawn fish cake. I was slightly sceptical about it as I’ve tried to make prawn burgers before an they were a total disaster. They aren’t the same thing but the concept it pretty similar. If you follow me on Instagram you would be aware that a week ago or so I found out that I am intolerant to white potato. It’s not something that has a big impact on my life as I prefer sweet potato.
But As most fish cakes contain potato the creative side of me wanted the challenge. I decided to adapt my quinoa patties recipes (which I will be posting soon) to make the fish cakes. Quinoa is a great binding agent to use as an alternative to potato or flour in recipe like this. I couldn’t be happier with the result of these fish cakes. They are light and full of flavour . Can be eaten either hot or cold. On its own with a dip or salsa. even accompanied by a salad for a light lunch or dinner.
Total time: 18 minutes
2/3 cup of cook quinoa
1 carrot grated
1/2 courgette grated
Handful of Basil finely chopped
Handful of Coriander finely chopped
Pinch of Himalayan Salt
Large pinch of black pepper
250g prawns washed and deveined
To a food processor add the prawns and whizz until the prawns no long resemble they natural state. Add the prawns and all the other ingredients to a bowl and using your hands combined everything together.
Heat a frying pan on a medium to low heat and add the oil. Once the oil is hot. Take a hand full of the mixture and mound into a ball then flatten into the shape of a fish cake and place in frying pan continue until u have 6 patties. Fry 7 minutes or until the patties are golden brown and then gently flip over and repeat on the other side for another 7 minutes.
Tip: try not to move the patties around to much or they will break apart.