Prawn Fishcakes Recipe
Crisp golden fishcakes packed with succulent prawns, fragrant herbs, and zesty lemon, delivering a delightful contrast between their crunchy exterior and tender, flavorful interior.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">450g raw prawns, peeled and deveined</li><li class="ingredients-single-item">400g potatoes, peeled and cubed</li><li class="ingredients-single-item">2 spring onions, finely chopped</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp fresh parsley, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">100g panko breadcrumbs</li><li class="ingredients-single-item">2 tbsp olive oil</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Potato masher</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C (200°C fan) and line a baking tray with parchment paper. Brush the parchment lightly with half the olive oil to prevent sticking and promote browning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes or until fork-tender. Drain thoroughly and return to the hot pot to help evaporate any excess moisture (too much moisture will make your fishcakes fall apart).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mash the potatoes until smooth, then set aside to cool slightly. The cooling step is important as adding the other ingredients to hot potatoes can prematurely cook the egg or prawns.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pulse the raw prawns in a food processor until finely chopped but not completely puréed – about 5-6 quick pulses should be perfect. You want some texture remaining for the best fishcake experience.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large mixing bowl, combine the cooled mashed potatoes, chopped prawns, spring onions, beaten egg, lemon zest, parsley, dill, garlic, salt, pepper, and cayenne (if using). Mix gently but thoroughly until all ingredients are evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With slightly damp hands (to prevent sticking), divide the mixture into 8 equal portions and shape into patties about 2cm thick. The moisture from the prawns helps bind the mixture, but handle them gently as they'll be quite soft at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the panko breadcrumbs on a plate or shallow dish. Carefully coat each fishcake in breadcrumbs, pressing gently to ensure they adhere well to all surfaces. The panko creates a wonderfully crunchy exterior that contrasts beautifully with the soft interior.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the coated fishcakes on your prepared baking tray, leaving space between each one. Brush the tops with the remaining olive oil – this helps them achieve that beautiful golden color during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 20-25 minutes, carefully flipping halfway through cooking, until both sides are golden brown and the fishcakes are hot throughout. They should reach an internal temperature of 63°C to ensure the prawns are fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the fishcakes to rest for 5 minutes before serving – this helps them set and makes them easier to handle. Serve hot with a wedge of lemon, tartar sauce, or a fresh salad for a complete meal. Enjoy your beautiful homemade prawn fishcakes!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can fishcakes be frozen for later use?
Yes, these fishcakes freeze beautifully! Freeze them after shaping but before cooking for best results. Place on a baking sheet until solid, then transfer to freezer bags. Cook from frozen by adding 5-8 minutes to the baking time. They'll keep for up to 3 months.
What's the best way to prevent fishcakes from falling apart?
To prevent crumbling, ensure potatoes are well-drained and cooled before mixing, use the egg as a binding agent, and chill the formed patties for 30 minutes before coating and baking. Handling with damp hands helps with shaping, and the panko coating provides structural support.
What sauces pair well with seafood cakes?
Classic tartar sauce is the traditional choice, but these fishcakes also pair wonderfully with lemon aioli, sweet chilli sauce, sriracha mayonnaise, or a simple squeeze of fresh lemon juice. For something different, try tzatziki or a light cucumber yoghurt sauce.
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