Fri. Nov 15th, 2019

The Blushing Prawn

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Prawn Paella Cakes recipe

2 min read

We’ve transformed our favourite Spanish paella into crunchy prawn cakes, served with a fresh salad. Packed full of flavour and ready in just 30 minutes, it’s the perfect midweek meal that feels indulgent, without you having to break a sweat. The secret is a few handy freezer ingredients that you can have stashed away, ready to whip this up whenever you need an easy dinner.

Prawn Paella Cakes recipe
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Recipe type: Main Course
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
  • 2 tbsp olive oil
  • ½ onion, very finely chopped
  • 1 large carrot, peeled, half finely chopped and half peeled into ribbons
  • 1 red pepper, seeded and very finely chopped
  • 100gms frozen petit pois, defrosted
  • 150gs frozen prawns, defrosted and finely chopped
  • 2 x 200gms packs frozen rice
  • 100gms panko 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, and 1 cut into wedges
  1. 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. Add the peas and prawns for the last 2-3 mins to heat through.
  2. Meanwhile, cook the rice according to the pack instructions, then place in a large bowl, along with the cooked veg and prawn mix, breadcrumbs and eggs. Season and mix well.
  3. Divide the mixture into 8 cakes and dust with the flour. 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.
  4. In a serving bowl, mix the cucumber and carrot ribbons with the red cabbage and most of the lemon zest. Sprinkle the remaining lemon zest over the paella cakes. Drizzle a little lemon juice on top and sprinkle with freshly ground black pepper. Serve with the lemon wedges and the salad.

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