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Prawn cakes

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Prawn cakes

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus 20–30 minutes’ standing time

Cooking Time 40 minutes

Ingredients

200 g deveined peeled prawns, cooked
135 g white quinoa
1½ cups water
½ t salt
15 g chives, finely snipped
1 clove garlic, crushed
2 free-range eggs, beaten
sea salt and freshly ground black pepper, to taste
sunflower oil, for frying
pan-seared lemon halves, for serving

Method

1. Pull off the prawn tails and discard. Roughly chop the prawns.

2. Rinse the quinoa well, then turn into a saucepan. Add the water and salt. Bring to a bubble, then reduce the heat, cover and simmer for 15 minutes or until fluffy. Remove from the heat and allow to stand for 5 minutes. Fluff up with a fork.

3. Mix the cooled quinoa with the chives, garlic, eggs and prawns. Season to taste.

4. Drop medium-sized spoonfuls into the oil and shallow-fry for a few minutes on each side until crisp and golden. Sear the lemons in a cast-iron pan and serve with the prawn cakes.

Find more shellfish recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Thandiwe Mamacos