These prawn and rice fish cakes are almost too simple to make…blend, mix, fry, eat…with minimal ingredients! So tasty and a super duper alternative way to load up on the carbs!
I love me a good fish cake….but until now I’ve kept them grain free. On my high carb days (yes it’s now plural) I opt for leaner protein as I cut my fats a little and give myself an ample amount of carbs.
I’m currently trying out 2 moderate, 4 low and 1 high carb day to see how my body responds. I’m most definitely still in a surplus but I may up my overall macro intake once I’ve had time to adjust to the new balance. For the most part I’m loving the carb cycling and it’s working the sense that I feel more energised but admittedly I look forward to my low carb days namely because they’re so high fat! I thrive on fat but I know long term for muscle growth and overall health that carb cycling is a more balanced approach.
Enough about me and more about these fish cakes! They are just too easy to make. I had planned to add egg and some coconut flour for binding purposes but thanks to having blended the uncooked prawns to a paste there was no need. The basic ingredients are simply prawns/shrimp, cooked rice and seasoning. The rest is entirely optional and open to personal preference. A touch of roasted red pepper provided a nice pop of sweetness, lime juice to keep them fresh and herbs for an additional punch of flavour.
I went with dill and coriander as my two favourites but I’d definitely like to try these with basil and add in some garlic for a bit of an Italian spin!
I loved the final texture of the fish cakes. Crispy round the edges, soft in the middle with a little bit of chew thanks to the cooked basmati rice.
I will DEFINITELY be making these again though I might just have to try a crab variation.
What’s your favourite way to switch up the bog standard fish cake? Not that there is anything wrong with it…my favourite paleo originals are these.
Prawn and Rice Fish Cakes
Prep Time: 5 minutes
Cook Time: 12 minutes
Keywords: bake fry appetizer entree side gluten-free low-sodium nut-free paleo soy-free prawns basmati rice
Ingredients (3 large fish cakes (1 -2 servi)
- 60g uncooked basmati rice (approximately 1 cup cooked)
- 125g (4.5oz) raw fresh or frozen (thawed weight) shrimp/prawns
- 1 tbsp diced roast red pepper
- 1 tbsp finely diced herbs of choice; I used coriander and dill
- 1 spring onion finely chopped
- 1 tbsp lime juice
- 1/2 tsp Black Pepper
- 1/2 tsp Pink Himalayan Rock Salt
- 1 tbsp (14g) coconut oil for frying
- Zucchini noodles
- Julienne radish
- Carrot noodles
- Pink Himalayan Salt, Black Pepper and apple cider vinegar to taste!
- Toasted sesame seeds to garnish
Blend prawns to a paste in your food processor or mini chopper.
Mix together all ingredients for the fish cakes.
Melt coconut oil in a pan over a medium heat and preheat oven to 180C (350F).
Mold fish cake mixture into 3-4 large patties.
Cook in the hot pan with coconut oil for 3 minutes. Gently flip and cook for 2 minutes more. Place the pan into the oven and cook for a further 5 – 7 minutes or until cooked through. The time it takes will depend on the size of the patties.
Prepare salad for the fish cakes. Serve fish cakes on top of the salad, garnish with sesame seeds and dig in!