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    Prawn & cod cakes with cucumber salad

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    Prawn & cod cakes with cucumber salad

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

    Serves: 4

    Ingredients

    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 

    Method

    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. 

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