Fragrant Prawn Cakes with Quick Pickled Cucumber

These are easy and special enough to make for your next Saturday lunch. They are tasty, fresh and freeze well too, so any leftovers can be used for office lunches on the go.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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Cook's NoteMake sure the potatoes are completely dry before mashing so your mixture holds together.
Product TipThe grill must be completely clean before griddling to prevent any residue from previous fish cakes burning in the pan and sticking to the cakes.
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INGREDIENTS

For the prawn cakes:

  • 500g prawn meat
  • 4 cloves garlic, crushed
  • 1 x 5cm piece fresh ginger, peeled and grated
  • 1 chilli, chopped
  • Olive oil
  • 1 free range egg
  • 500g potatoes
  • Sea salt and freshly ground black pepper, to season
  • 4 spring onions, chopped
  • 10g coriander, finely chopped
  • 10g basil, finely chopped
  • 10g mint, finely chopped
  • 1 Tbsp sambal oelek or sriracha
  • 3 Tbsp black sesame seeds
  • ½ cup flour

For the quick pickled cucumber:

  • 6 baby cucumbers, sliced
  • ½ cup rice wine vinegar
  • 1 tsp caster sugar
  • 1 tsp pink peppercorns
  • Juice of half a lime

To serve:

  • 10-12 small deveined prawns
  • Radish sprouts
  • Fresh mint
  • 1 cup mayo mixed with ¼ cup sriracha
  • Baby gem or cos lettuce, to serve

METHOD

To make the fish cakes, chop the prawn meat. Sauté the garlic, ginger and chilli in a little olive oil for 1 minute, add the prawn meat and continue cooking until the prawns are cooked through. Remove from the heat, season and leave to cool.

Boil the potatoes until completely soft, drain, peel and return to the pan. Heat, stirring occasionally, for 3-4 minutes to evaporate off the excess liquid. Mash the potatoes and season well. Add the prawns along with spring onions, coriander, basil, mint and sambal oelek / sriracha. Adjust seasoning then cover and refrigerate for 1 hour to firm up.

Mould the mixture into evenly sized fish cakes. Mix the flour and sesame seeds together and season well. Toss the fishcakes in the flour mixture to coat. Brush a Le Creuset Signature Shallow Grill with olive oil and over a medium to high heat, grill the fish cakes for 3 – 5 minutes on either side, adding more olive oil to the pan if necessary. Fry in batches as not to overcrowd the grill, until lightly charred and crisp. Add the small deveined prawns to the grill a couple of minutes before you finish cooking to serve alongside the cakes.

Meanwhile, pickle your cucumbers by heating the vinegar and sugar in a small saucepan until the sugar has dissolved. Add the peppercorns and lime juice, then pour over the cucumbers. Allow to stand for 10 – 15 minutes before serving.

Reheat prawn cakes in the oven at 180°C before serving. Garnish with radish sprouts and mint leaves and serve with lettuce cups and sriracha mayo.