August 11, 2018 / In food , fish / Tagged as: salmon, prawns, sweetcorn, cumin, chilli flakes, coriander, smoked paprika, lime, spring onions, potato
Fish Cakes
Total Cook Time
20 minutes
Ingredients
- 250g peeled raw king prawns
- 140g sweetcorn, fresh or frozen and defrosted
- 1/4 tsp ground cumin
- 1/4 tsp chilli flakes
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 10g coriander leaves (about 2 1/2 tbsp), roughly chopped
- 1 large egg, beaten
- 2 limes – zest finely grated, to get 2 tsp, then cut into wedges, to serve
- salt
- 3 tbsp olive oil
- [optional] spring onions, finely sliced.
- [essential] 2-3 boiled potatoes, mashed
- [alternative to prawn] salmon or any other fish.
Method
- Put the prawns and sweetcorn in the bowl of a food processor and give them a quick single pulse, to break them up just a little.
- Add the spices, coriander, egg, lime zest and a third of a teaspoon of salt, and pulse a few more times until the prawns are roughly broken (but not a paste).
- Spoon into a bowl and heat oil in a medium pan on medium-high heat.
- Use a large serving spoon to collect a good cake sized portion, press it firmly and use a dessert spoon to move into frying pan.
- Flatten the fish cake with a frying flipper/turner. Repeat for 3-4 cakes.
- Cook for 3-4 minutes per side.
- Serve warm with a sprinkle of salt and the wedges of lime.
Notes
This is by the masterful Yotam Ottolenghi. His recipe had no potato but without it I find the cakes disintegrate. Breadcrumbs could also work as a binding agent and may be added especially if the mix is too high in moisture.
Substitute salmon, cod or most other fish into this recipe. Cook those separately and break the flakes into the mix.
Serve with a side salad as a light-lunch or evening meal.