Spanish Style Prawn & Rice Cakes

How to make Spanish Style Prawn and Rice Cakes.

INGREDIENTS: Makes 8

  • ½ Onion, very finely chopped
  • 1 Carrot, peeled, half finely chopped and half peeled into ribbons
  • 1 Red Pepper, seeded and very finely chopped
  • 100g Frozen petit pois, defrosted
  • 150g Frozen prawns, defrosted and finely chopped
  • 400g of Cooked Long Grain Rice
  • 100g Breadcrumbs
  • 2 Eggs, beaten
  • 4 tbsp Plain Flour, for dusting
  • 1 Cucumber, peeled into ribbons
  • ½ Red cabbage, finely shredded
  • 2 Lemons, 1 zested and juiced

METHOD:

  1. Cook the long grain rice in salted water.
  2. Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion, chopped carrot and pepper for 8-10 mins, until soft.
  3. Add the peas and prawns for the last 2-3 mins to heat through.
  4. Then place in a large bowl, along with the cooked veg and prawn mix, breadcrumbs and eggs.
  5. Season and mix well.
  6. Divide the mixture into 8 cakes and dust with the flour.
  7. Add the remaining oil to the frying pan and cook the cakes for 5-7 mins over a medium-high heat, flipping regularly, until golden all over.
  8. In a serving bowl, mix the cucumber and carrot ribbons with the red cabbage and most of the lemon zest.
  9. Sprinkle the remaining lemon zest over the paella cakes.
  10. Drizzle a little lemon juice on top and sprinkle with freshly ground black pepper.
  11. Serve with the lemon wedges.
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