Good Housekeeping//Hearst Owned

Prawn and Squid Fish Cakes

Name: Prawn and Squid Fish Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 onion, roughly chopped; 1 tbsp. green curry paste; 2 tsp. sesame oil; 3 tbsp. soy sauce; Large handful fresh coriander; 150 g (5oz) raw peeled prawns; 400 g (14oz) raw squid tubes, cleaned and halved; Sunflower oil, to brush; Few drops fish sauce; 1 tsp. soft brown sugar; 1/2 red chilli, deseeded and finely chopped

These scrumptious little cakes don’t need breadcrumbs and have an authentic chewiness

By The GH Kitchen TeamPublished: 03 January 2011

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Yields:

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

168

Ingredients

1/2 onion, roughly chopped
1 Tbsp. green curry paste
2 tsp. sesame oil
3 Tbsp. soy sauce
Large handful fresh coriander
150 g (5oz) raw peeled prawns
400 g (14oz) raw squid tubes, cleaned and halved
Sunflower oil, to brush
Few drops fish sauce
1 tsp. soft brown sugar
1/2 red chilli, deseeded and finely chopped

Directions

1. Step 1
  Put the onion, curry paste, sesame oil, 1tbsp soy sauce and most of the coriander into a food processor. Reserve a third each of the prawns and squid, then add the rest to the processor. Whiz to make a smooth paste, then add remaining prawns and squid and pulse until the mixture is chunky.
2. Step 2
  Preheat grill to high. Drop 16 spoonfuls of the mixture on to a non-stick baking tray, then flatten each with a damp finger to make a rough 5cm (2in) wide patty. Brush each with a little oil and grill for 5-7min a side until golden and cooked through.
3. Step 3
  Meanwhile, in a small serving dish, stir together the remaining soy sauce and coriander, the fish sauce, sugar, chilli and 2tsp water. Serve prawn and squid fish cakes with the dipping sauce and rice or seasonal vegetables.

Per Serving:

Calories: 168
Total carbs: 5 g
Sugars: 3 g
Total fat: 7 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time