Crab and Prawn Cakes
Delight your taste buds with our mouthwatering Crab and Prawn Cakes! Traditionally cooked in banana leaves, these savory delights are individually wrapped and pan-fried for just 5 minutes. Enjoy them with refreshing mango kachumber or wrap them in naan with spiced tomato chutney, green salad leaves, and spiced wedges for a truly satisfying meal. A perfect fusion of flavors that’s sure to please!
Crab and Prawn Cakes
Savor the delectable Crab and Prawn Cakes, grilled to perfection
Equipment
Ingredients
- 200g prawns
- 1 large potato, cooked until just soft & grated
- 4 curry leaves, chopped
- handful of fresh coriander leaves
- mustard oil for frying
- 1 tsp turmeric
- 1 fresh chilli, finely chopped
- ½ tsp Kashmiri chilli powder
- 1 tsp garam masala
- ½ tsp salt or to taste
- juice from 1 lemon
- 3 tbsp gram flour
- 1 tsp chilli flakes
Instructions
- Wash and roughly chop the prawns
- Mix these with the crab meat, cooked potato, curry leaves, garam masala, chopped chilli, coriander leaves, Kashmiri chilli and turmeric powder, lemon juice and salt.
- Wet your hands and form the mixture into 12 equal sized patties or tikki. If the mixture feels too wet you can add more cooked potato or some toasted gram flour.
- Place the gram flour onto a plate and sprinkle in a teaspoon of chilli flakes. Dust each one with the flour.
- Once the grill is hot place the cakes into the grill and cook through for 3 minutes, reduce the heat if required, then turn over and cook the other side. They should be crisp on the outside
