Fish Cakes

What You Need


150g Peeled Cooked Prawns 

1 Lemon Zest 

2 Large Potatoes 

2 Tbsp Chives 

2 Tbsp Parsley 

2 Tbsp Dijon Mustard 

2 Tsp Capers

2 Large Eggs

2 Tbsp Plain Flour (Gluten Free)

3 Rice Crackers 

Sunflower Oil 

  1. Boil some water, add salt and the potatoes

  2. Meanwhile, put the rice crackers in a food processor and blitz on high until they resemble breadcrumbs
  3. Remove from the processor and add to a flat bowl
  4. Then add the prawns, lemon zest, chives, parsley, dijon mustard, capers and salt and pepper to the food processor. Blitz until you get a paste
  5. Once the potatoes are cooked through, remove them, strain, return to the pan and mash
  6. Add the fish paste to the potatoes and mix together well
  7. Add the eggs to a flat bowl and mix together
  8. On a floured board shape the fish cakes with floured hands into patties
  9. Then individually add the patties to the egg mix and then the rice crackers
  10. Add the sunflower oil to a deep pan and heat until hot
  11. Add the patties individually to the pan. Flip when they turn brown and once cooked add them to a board with some kitchen roll on to absorb any extra oil
  12. Enjoy!


Rice crackers are a brilliant alternative to breadcrumbs, and add an extra crunch. Fish cakes do have a tendency to be too “fishy”, with no distinct flavour of one fish so we kept it simple with prawns. Feel free to add extra fish to your taste, we recommend any white fish but ensure it is cooked before adding to the recipe. 

We accompanied the fish cakes with a rocket salad, with olive oil and balsamic vinegar and tartare sauce. 

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