Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Prawn & cod cakes with cucumber salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Prawn & cod cakes with cucumber salad

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 4


    1 cucumber portion, halved and seeded
    100g radishes, thinly sliced
    ½ tsp caster sugar
    2 tbsp white wine vinegar
    4 salad onions, chopped
    2 cloves garlic
    1 red chilli, seeded and chopped
    200g Waitrose Frozen Raw, Peeled Jumbo King Prawns, thawed
    250g skinless, boneless cod, cubed
    ½ tbsp light soy sauce
    1 tsp sunflower oil
    130g pack essential Waitrose Sweet Salad 


    1. Thinly slice the cucumber and place in a large bowl with the radishes, sugar and vinegar. Stir well, then set aside in the fridge.

    2. Put the salad onions, garlic and chilli into a food processor, and whizz until finely chopped. Add the prawns, cod and soy sauce, and whizz again. Shape the mixture into 8 evenly sized cakes.

    3. Heat the oil in a large non-stick frying pan, and cook the prawn and cod cakes for 3-4 minutes on each side until golden brown and completely cooked through.

    4. Toss together the salad leaves and pickled cucumber and radishes, and serve with the fishcakes. 

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars