Melt in the Middle Prawn Fishcakes
with Lemony Salad and Peas
- Milk
- Crustaceans
- Cereals containing gluten
Ingredients
1 unit(s)
Baking Potato
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Chives
½ unit(s)
Lemon
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
225 grams
King Prawns
(Contains: Crustaceans)
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
24 grams
Plain Flour
15 grams
Capers**
2 sachet(s)
Mayonnaise
125 grams
Baby Plum Tomatoes
120 grams
Peas
40 grams
Pea Shoots
1 pack(s)
Croutons
Not included in your delivery
2 tbsp
Oil for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 220°C. Bring a large saucepan of water with 0.5 tsp of salt to the boil. Peel the potato(es), chop into 2cm chunks and add to the pan. Boil until you can easily slip a knife through them, 12-15 mins, then drain in a colander and allow to steam dry. Meanwhile, roughly chop the parsley (stalks and all), roughly chop the chives. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press). Cut the cheddar into 2 pieces per person.
Roughly chop the prawns into 2-3 pieces. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and cook for 2-3 mins. Stir in the garlic and cook for 1 minute more. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Next, pop the breadcrumbs on a plate, drizzle over the olive oil (see ingredients for amount) and mix to coat the crumbs thoroughly. Once you’ve drained the potatoes, mash them in the pan, then leave them to cool for a few minutes. Pop them in a medium bowl and add the flour, cooked prawns (don't wash your pan), lemon zest and half the herbs. Use a fork or masher to mash everything together, then use your hands to form the mixture into 2 fishcakes per person.
Make a well in the centre of one of the cakes and push a piece of cheese into it. Shape the fishcake around the cheese so it's fully enclosed. Lay the cakes in the breadcrumbs and turn carefully to coat each side. Gently press the breadcrumbs into the cake so that they stick. Put the fishcakes onto a lightly oiled baking tray and drizzle a little oil on top. Bake on the top shelf of your oven until golden, 20-25 mins.
Meanwhile, roughly chop the capers. Put the capers, mayo and remaining herbs into a bowl. Add a squeeze of lemon juice and a season with salt and pepper. Mix and set aside. Squeeze the remaining lemon juice into a medium bowl and add the olive oil (see ingredients for amount), season with salt and pepper. Halve the baby plum tomatoes and add them to the dressing, set aside.
Just before everything is nearly ready, pop your frying pan back on medium high heat and add the peas. Season with salt and pepper and a splash of water, steam fry until piping hot, 1-2 mins. Remove from the heat. Add the peashoots and croutons to the tomatoes and dressing and toss to coat. Serve the fishcakes with the salad, peas and homemade tartare sauce alongside - enjoy!
Explore Similar Recipes
