Cajun salmon & prawn fishcakes

Salmon & Prawn Fishcakes

Serves 6

  • 200 g frozen salmon fillets

  • 200 g frozen peeled cooked prawns

  • 500 g potatoes

  • 1 fresh red chilli

  • 2 lemons

  • 75 g ciabatta or stale bread

  • 1 heaped tablespoon Cajun seasoning

  • olive oil

  • 2 tablespoons plain flour

  • 1 iceberg lettuce

  • 1 cucumber

  • 4 medium-sized ripe tomatoes

  • Optional:

  • 15 g fresh dill, or 1 heaped teaspoon dried dill

  • 2 tablespoons red wine vinegar

  • 4 tablespoons extra virgin olive oil

  • 6 teaspoons jarred grated horseradish

These Cajun fishcakes are super cute, crispy on the outside, soft in the middle and have just enough spice to get your tastebuds going. To complement them perfectly I've given you a zingy chopped salad, and the condiment of choice, strangely for me (Mr Rustic), is a quenelled teaspoon of horseradish, which works really, really well.



Start by defrosting the salmon and prawns, preferably overnight in the fridge, covered on the bottom shelf.



Peel the potatoes and cut into large, even-sized chunks, then put them into a pan of boiling salted water for 15 minutes, or until cooked through. Drain and leave to steam dry, then mash well in a bowl and leave to cool. Carefully remove and discard the salmon skin, if the fillets have it, then roughly chop with the prawns. Deseed and finely chop the chilli and add it to the mash with the fish, prawns, a pinch of salt and pepper and the finely grated zest from half a lemon. Mix well, divide into 6 pieces, and shape each one into a patty about 1.5cm thick.



Whiz the bread, Cajun seasoning and a lug of olive oil in a food processor to make fine breadcrumbs, then tip on to a plate. Mix the flour with 2 tablespoons of water to form a loose paste, then brush over one side of the fishcakes. Gently press into the breadcrumbs until well coated, then brush the other side and do the same, transferring them to an oiled tray as you go. Cover with clingfilm and pop into the fridge for 30 minutes to firm up. Meanwhile, preheat the oven to 200°C/400°F/gas 6.



Bake the fishcakes for 20 to 30 minutes, or until crisp, golden and cooked through. Meanwhile, chop the lettuce, cucumber, tomatoes and dill (if using) together on a board, then dress with the vinegar, extra virgin olive oil and a pinch of salt and pepper. Divide between your plates, pop a fishcake on each portion, top with fiery horseradish (feel free to go for as much or as little as you like), and serve with the remaining lemon, cut into wedges.

Nutritional Information

Cajun salmon & prawn fishcakes

With a zingy chopped salad

More Cheap & cheerful recipes >
0 foodies cooked this
I’ve pimped up the classic salmon fishcake with lovely prawns and just enough spice to get the taste buds going
Serves 6
1h 40m (plus defrosting time)
Not too tricky
Method

These Cajun fishcakes are super cute, crispy on the outside, soft in the middle and have just enough spice to get your tastebuds going. To complement them perfectly I've given you a zingy chopped salad, and the condiment of choice, strangely for me (Mr Rustic), is a quenelled teaspoon of horseradish, which works really, really well.

Start by defrosting the salmon and prawns, preferably overnight in the fridge, covered on the bottom shelf.

Peel the potatoes and cut into large, even-sized chunks, then put them into a pan of boiling salted water for 15 minutes, or until cooked through. Drain and leave to steam dry, then mash well in a bowl and leave to cool. Carefully remove and discard the salmon skin, if the fillets have it, then roughly chop with the prawns. Deseed and finely chop the chilli and add it to the mash with the fish, prawns, a pinch of salt and pepper and the finely grated zest from half a lemon. Mix well, divide into 6 pieces, and shape each one into a patty about 1.5cm thick.

Whiz the bread, Cajun seasoning and a lug of olive oil in a food processor to make fine breadcrumbs, then tip on to a plate. Mix the flour with 2 tablespoons of water to form a loose paste, then brush over one side of the fishcakes. Gently press into the breadcrumbs until well coated, then brush the other side and do the same, transferring them to an oiled tray as you go. Cover with clingfilm and pop into the fridge for 30 minutes to firm up. Meanwhile, preheat the oven to 200°C/400°F/gas 6.

Bake the fishcakes for 20 to 30 minutes, or until crisp, golden and cooked through. Meanwhile, chop the lettuce, cucumber, tomatoes and dill (if using) together on a board, then dress with the vinegar, extra virgin olive oil and a pinch of salt and pepper. Divide between your plates, pop a fishcake on each portion, top with fiery horseradish (feel free to go for as much or as little as you like), and serve with the remaining lemon, cut into wedges.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 321 16%
  • Carbs 28g 11%
  • Sugar 5g 6%
  • Fat 14.4g 21%
  • Saturates 2.2g 11%
  • Protein 17.7g 39%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus