Fish and Prawn cakes with mayonnaise

At a picnic dinner recently I made some fish and prawn cakes with mayonnaise.  They were served cold  and were a real hit!  They were best when still warm, but everyone still wanted to know the recipe.  I packed them into our picnic supplies with paper towel in-between the layers.  Double the recipe and keep as a quick snack.

Fish and Prawn cakes with Mayonnaise

Fish and Prawn cakes with Mayonnaise


500g boneless white fish fillets (I used barramundi)

500g green prawn cutlets, shell and tails removed

4 kaffir lime leaves, shredded

1 red chilli, chopped (more if you love the heat)

4 whole coriander stems roots and leaf, washed and chopped

1 tsp sea salt flakes

1 egg

olive oil, for frying

Mayonnaise for dipping


Finely chop the fish and prawn meat quickly in a food processor (don’t puree them).  Put the chopped ingredients into a large bowl. Add lime leaves, chilli, coriander, salt and egg and mix together with your hands.

Shape one large spoonful of the mixture into a ball shape.  Repeat with the remaining mixture to make 20 cakes.  Heat a large frying pan over medium heat.  Pour enough oil to just cover the pan.  Place cakes in the pan and push to flatten.  Cook cakes in batches for roughly 5 minutes, checking that they are golden and cooked through.

Serve with a quartered lime and mayonnaise.

Optional –  Serve them on a bed of cucumbers, tomatoes and shallots.  Or provide a selection of those vegetables as vegetable sticks add carrots, celery,capsicum and provide the little grape tomatoes.