Fishcakes with prawn sauce recipe

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serves: 2
Skill: medium
Prep: 30 min
Cooking: 10 min

Nutrition per portion

Calories 354 kCal 18%
Fat 6g 9%
  -  Saturates 2g 10%
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  • These low-calorie fishcakes with an easy-to-make sauce, taste great and only need 11 minutes worth of cooking time


    • 250g (8oz) cod or haddock, skinned and cut into chunks
    • 1 level tbsp cornflour
    • 2tbsp semi-skimmed milk
    • Freshly grated nutmeg
    • Grated zest of ½ lemon
    • A few sprigs of fresh dill
    • Spray olive oil
    • For the sauce:
    • 100ml (3½fl oz) semi-skimmed milk
    • 1½ level tsp cornflour
    • ½ tsp olive oil spread
    • 60g (2oz) cooked, peeled prawns
    • A little lemon juice
    • Salt and freshly ground black pepper
    • A few sprigs of fresh dill
    • To serve:
    • 6 baby new potatoes,
    • 6 asparagus spears, and
    • 6 Tenderstem Broccoli heads
    • Lemon wedges, optional


    • To make the fishcakes: Put the fish in a bowl with the cornflour, milk, a generous amount of nutmeg, lemon zest and dill fronds, and use a stick blender, or strong fork, to turn the mixture into a ‘mush’.

    • Shape the mixture into 4 patties.

    • Chill before cooking, if you have time.

    • Spray the fishcakes with a little oil and cook in a hot pan over a medium heat for a couple of min each side until just golden.

    • Then turn the heat down and cook for another 3-4 mins.

    • To make the sauce: Measure the milk in a large jug. Whisk in the cornflour, add the spread and microwave on Full power for 3 mins, whisking well a couple of times to make a smooth sauce. Stir in the prawns, a good squeeze of lemon juice, seasoning and some dill fronds.

    • Cook for another half-minute.

    • Spoon the sauce over the fishcakes.

    • Serve with potatoes and steamed green vegetables, and with lemon wedges, if you like.

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