Gluten Free Crispy Prawn Cakes
In a few simple steps and a handful of ingredients, you will be enjoying the moment of the crunch when eating these delicious Gluten Free Crispy Prawn Cakes
Ingredients
- 500g Prawn: , Fresh or frozen and a nice size. No need to chop. Tails off!
- 2 cloves Garlic: , Diced
- 2 Carrot & Zucchini: , One of each, grated
- 1 cup Baby Spinach: , whole or chopped
- 1 cup Potato: , Boiled, mashed and cooled
- 2 Free Range Eggs:
- 1/2 cup Fresh Herbs:, Mint of Coriander
- 1 cup Gluten Free Crumbs:
- To Serve: Sour cream and fermented pickles of your own or serve w
Instructions
- 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!
Nutrition
Serving: 1cup | Calories: 440kcal | Carbohydrates: 15g | Protein: 86g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 703mg | Sodium: 571mg | Potassium: 1255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2184IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 3mg
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