Gluten Free Crispy Prawn Cakes

JUMP TO RECIPE

Gluten Free Crispy Prawn Cakes were invented with a range of left over veggies I had in the fridge. I really don’t like wasting vegetables and once they are cooked, they regain a whole new life of goodness. These golden, pan-fried prawn cakes are everything you want in a crispy bite with a light, crunchy texture and bursting with fresh flavour. Made with juicy prawns, aromatic herbs, and gluten-free ingredients, they’re seasoned just right and cooked to a perfect golden brown. Served hot and fresh, they make a perfect appetizer, light meal, or shareable snack, whether you’re gluten-free or just after something delicious.

I love to add chili – of course and lemon wedges. I finished the dish off with a dallop of sour cream and pickled beetroot. Delicious!

Why You’ll Love This Recipe

I love this recipe as its quick, easy, gluten free, crunchy and delicious with a salad or with cocktails. Your choice depending on how you are feeling on the day!

Ingredients

A handful of ingredients will create the most delicious rissole!

Prawn: Fresh or frozen and a nice size. No need to chop. Tails off!
Garlic: Because garlic always makes things better.
Carrot & Zucchini: Grated for colour and goodness
Baby Spinach: Just a hint of green
Potato: Boiled, then mashed to keep it all together
Free Range Eggs: Just a couple
Fresh Herbs: I like to add mint or coriander, plus a squeeze of lemon
Gluten Free Crumbs: Store bought is easy or you can make your own
To Serve: Sour cream and fermented pickles of your own or serve with a sweet chilli dipping sauce

PRO TIP: I always double the batch because my kids love it. They’ll grab a piece straight from the fridge on their way out the door. It’s just that good.

A note about chilli: You can dial the chilli up or down depending on who you’re feeding. I aim for somewhere in the middle, with just enough heat so you know it’s there, without scaring anyone off!

Instructions

This dish is super simple, with just a few easy steps. Let the marinade do the hard work while you pour that glass of wine.

Preheat oven 180c and line an oven tray with baking paper
In a bowl, add the mash potato, grated veg, baby spinach, garlic, fresh herbs, eggs, fresh prawns and a squeeze of lemon. Mix with your hands and create balls of deliciousness. As big or as little as you like.
Heat a frypan and drizzle with olive oil. Dust the cakes with gluten free crumbs by pressing into the mixture laid on plate or chopping board. Then into the frying pan to gently brown on each side.
Bake in the oven: for approximately 15 minutes until cooked through. Remove and serve hot or cold!

Frequently Asked Questions

Do I thaw the prawns before making the mixture?

Yes. This will remove any excess liquid from the prawns and avoid your mixture being too soggy.

Do I need to fry the cakes to before placing them in the oven?

Yes, it just creates a lovely golden texture without cooking the cakes completely.

Can I add chilli?

Absolutely! Go to town!

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