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Healthy Salmon-Prawn Cakes

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 People


  • 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. 


Remember this recipe for the next time you have too many boiled potatoes – it is a good recipe to use them up and avoid food waste.
Make sure you don´t overcook the cakes. Salmon is a really delicious fish, but once overcooked it gets pretty dry.
The cakes are the best warm right after cooking, but they are also delicious cold. You can even turn them into a party snack – just make them smaller and shorten the cooking time accordingly.
During the dough resting time (following step 4),you could throw together a quick salad. For example, a fresh cucumber with sesame seeds and rice wine vinegar would be awesome with these cakes, but go with whatever you want.