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Prawn & Potato Cakes

By Richard Poynton - February 12, 2014

Download Prawn & Potato Cakes recipe

Serves 4

250g medium prawns – peeled
250g salmon pieces
6 spring onions – finely sliced
Handful of coriander – chopped
4 medium waxy potatoes – peeled
1 lrg free range egg
Salt and pepper
Some flour

  • Pan-fry the prawns in butter.
  • Chop the salmon into small chunks
  • Steam the potatoes until cooked
  • Lightly crush the potato into chunks
  • Mix all the ingredients together with beaten egg and add salt and pepper
  • For into cakes using an appropriate size ring cutter
  • Dip both sides in flour
  • Panfry for 1 minute in butter then place in an oven proof dish
  • Bake at 200°C for 8mins
  • Serve with aioli

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.

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