This attempt at a recipe card is probably the furthest I have strayed from the original thus far. As you can see from the recipe title and picture to the right, the resulting dish is meant to resemble grilled skewers of minced prawn meat. I don’t own a grill pan so this is where my downfall began. I thought I would make them into prawn/fishcakes instead and somehow, although I did reduce the quantity of ingredients used, yielded much less than what I had envisaged.
However, they are very easy to make as well as being quite tasty. My tip is to know the level of saltiness of the smoked salmon you are using quite well – I ended up with quite salty prawn cakes and would use less smoked salmon of the same brand in future just to get the flavour balance a bit better.
Prawn & Smoked Salmon Cakes (makes 4)
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)
· 200g fresh prawn meat
· 50g smoked salmon
· ½ tsp white sugar
· ½ tsp corn or potato starch
- Finely chop prawn meat and salmon. Keep chopping over with knife until a coarse paste texture is achieved and the mixture becomes quite sticky.
- Add sugar and corn or potato starch and mix well.
- To cook, heat a small amount of oil in a non-stick pan and add tablespoonfuls of mince before flattening with an egg-lifter and cooking either side until golden.