These awesome little nuggets only take around 30 minutes to prepare and will wow everybody around your dinner table. Salmon and prawns are already healthy in and of themselves, but adding grated carrot gives them an extra vitamin boost.
And let’s be honest – adding vegetables to everything is always a good idea! (Except maybe if you are an eight-year-old who has decided to hate everything that has roots. In this case – mothers, hiding the fact that there are vegetables hidden in the food is completely okay).
I decided to make the cakes slightly Asian today by adding ginger, chili and coriander leaves. But feel free to leave these out and keep the cakes “plain” if you are not a fan of Asian flavors.
Know your ingredient
Salmon is a popular fish known for its high omega-3 content. It also contains many other necessary nutrients – Vitamin D, for example. Some of the health benefits it provides include boosting brain function, improving bone health, enhancing eyesight and optimizing skin health.
The most nutritious salmon is the wild variety. So if you have a choice, always go for the wild-caught instead of the farmed. The wild one, of course, is typically pricier than the farmed version. But with recipes like these salmon prawn cakes, you can use a smaller amount of quality protein, pack the meal full of budget-friendly healthy veggies, and have a balanced meal with a reasonable price.
Suggested Cooking Tools
- Prawn Peeler
- Grater (for the carrots and ginger)
- Vegetable Chopper (for the coriander, onions, and chili)
Healthy Salmon-Prawn Cakes
- 8 oz Salmon Fillet
- 1/3 cup Peeled Prawns
- 3/4 cup Boiled Potatoes
- 1/3 cup Carrots, Grated
- Thumb Sized Piece of Ginger, Grated
- A Handful of Coriander Leaves, Roughly Chopped
- 2 Spring Onions, Thinly Chopped
- 1 Red Chili, Chopped
- 2 Eggs
- 1 tbsp All-Purpose Flour
- Salt and Pepper to Taste
- Oil for Frying
- Mash the potatoes with a fork.
- Chop the salmon and the prawns into small, less than 1/2 inch pieces and throw them in with the potatoes.
- Add the carrot, ginger, coriander, spring onion, and chili and mix everything together.
- Finally add eggs and flour, season to taste and mix until you get dough and leave it to rest for about 10 minutes.
- After the resting time form small cakes (I got 10) and fry them in medium heat for about 1.5 min on both sides.