Prawn cakes

Prawn cakes

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  • 4 to 6
  • Easy
  • Dairy free
  • 20 minutes, plus 20–30 minutes’ standing time
  • 40 minutes
  • Woolworths Thelema Cool Climate Chardonnay

These prawn cakes have a secret ingredient to ensure it has a satisfyingly crisp edge – quinoa!



  • 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

Cooking Instructions

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 mediumsized 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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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