Prawn paella cakes recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 463 calories / serving
  • Healthy
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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. 

  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.
 
If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.
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  • Ingredients

  • 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
  • 100g frozen petit pois, defrosted
  • 150g frozen prawns, defrosted and finely chopped
  • 2 x 200g packs frozen rice
  • 100g 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
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  • Energy 1949kj 463kcal 23%
  • Fat 11.4g 16%
  • Saturates 2g 10%
  • Sugars 12.9g 14%
  • Salt 1.5g 26%

of the reference intake
Carbohydrate 69.9g Protein 21.2g Fibre 9.1g

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