Crispy panko crumbed Asian prawn fishcake Crispy panko crumbed Asian prawn fishcake
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 Average size potatoes
  • 3 tbsps Soy sauce
  • 1 Juice & zest of a lime
  • 1 Thumb size piece of ginger, finely chopped
  • 3 Red Birdseye chillis, finely chopped
  • 1 Handful of chopped coriander
  • 1 Spring onion, finely chopped
  • 150 g Prawns, cooked and chopped up
  • 1 Egg
  • Panko breadcrumbs
Crispy panko crumbed Asian prawn fishcake

Lovely Asian inspired fishcakes that can be a lunch or a dinner

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1.Start by peeling your potatoes and add them to a heavily salted boiling pan of water, while they are cooking in a bowl add soy sauce, lime zest & juice, ginger, chilli, coriander and spring onion and give it all a good mix.

2.Add a splash of oil to a pan and fry the prawns for 2/3 min each side then slice them up into small pieces and add to the bowl and give it another stir.

3.Once your potatoes are soft drain them off and give them a good mashing and then add them to the bowl and again give it and good mix and a stir.

4.Once the potato has cooled form the fishcake mixture into shape ( I made 4 out of it ) and put into the fridge for 30 min.

5.Get 2 plates and add the egg to one and the panko crumb to the other and then dip your fishcakes into the egg first then the panko crumbs and then shallow fry in a pan until golden brown on both sides.

Crispy panko crumbed Asian prawn fishcake Crispy panko crumbed Asian prawn fishcake
Crispy panko crumbed Asian prawn fishcake

Lovely Asian inspired fishcakes that can be a lunch or a dinner

favorite
print
like
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 Average size potatoes
  • 3 tbsps Soy sauce
  • 1 Juice & zest of a lime
  • 1 Thumb size piece of ginger, finely chopped
  • 3 Red Birdseye chillis, finely chopped
  • 1 Handful of chopped coriander
  • 1 Spring onion, finely chopped
  • 150 g Prawns, cooked and chopped up
  • 1 Egg
  • Panko breadcrumbs

1.Start by peeling your potatoes and add them to a heavily salted boiling pan of water, while they are cooking in a bowl add soy sauce, lime zest & juice, ginger, chilli, coriander and spring onion and give it all a good mix.

2.Add a splash of oil to a pan and fry the prawns for 2/3 min each side then slice them up into small pieces and add to the bowl and give it another stir.

3.Once your potatoes are soft drain them off and give them a good mashing and then add them to the bowl and again give it and good mix and a stir.

4.Once the potato has cooled form the fishcake mixture into shape ( I made 4 out of it ) and put into the fridge for 30 min.

5.Get 2 plates and add the egg to one and the panko crumb to the other and then dip your fishcakes into the egg first then the panko crumbs and then shallow fry in a pan until golden brown on both sides.