Crab and Prawn Cakes | Hari Ghotra
4.2/5 rating (12 votes)

Crab and Prawn Cakes

Spiced Crab and Prawn Tikki

  • Heat Medium
  • Serves 6
  • Dietary Info LACTOSE-FREE DAIRY-FREE WHEAT-FREE GLUTEN-FREE
  • Prep 15 mins
  • Cook 5 mins
Crab and Prawn Cakes

A delicious south Indian dish bursting with ocean freshness and oozing curry aromatics.

Hari says

I love a fish cake and this is essentially just that but a tiny bit more posh. The blend of crab and prawn gives these little cakes a warming sweetness and the chilli bite with lemon zing balances all the deliciousness out perfectly.

I like to make fish cakes with the kids too because they can get their hands in and really experience cooking how it should be which is all about getting messy and having fun.

These cakes would traditionally be cooked in a banana leaf so if you can get hold of one just wipe it clean and wrap up the cakes individually and place it in a frying pan to cook for 5 minutes.

I like to serve these up with lots of fresh flavours so something like my mango kachumber is perfect on the side as a fresh light lunch. But if you are really hungry try them all wrapped up in a naan (or some pitta) with my spiced tomato chutney, some fresh green salad leaves and even some spiced wedges - yummy!

  • Ingredients
  • Method
  • 200g prawns
  • 200g crab meat
  • 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

Method

  1. Wash and roughly chop the prawns
  2. 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.
  3. 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.
  4. Heat oil in a frying pan.
  5. Place the gram flour onto a plate and sprinkle in a teaspoon of chilli flakes. Dust each one with the flour.
  6. Once the oil is hot place the cakes into the pan 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 - they are delicate and can break up so be gentle with them. 

Nutritional information

Typical values* per Serving
Calories142
Fat (g)7.0
of which saturates (g)0.6
Carbohydrates (g)6.5
of which sugars (g)0.4
Fibre (g)0.9
Protein (g)14
Salt (mg)1.1
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Yes

    Yes

    24 October 2016 at 07:49 |
    Hi Hari cooked these cakes yesterday but thought it would be better if you stated the size of the potato as ours was a bit too wet and fell apart, but what a TASTE. Maybe could explain what is done with the coriander as it doesn't say a word about it after the recipe. This is not a complaint think your website and blog are the best there is out there.

    reply

    • Hari Ghotra

      Hari Ghotra

      24 October 2016 at 08:10 |
      Hi Thank you so much for trying these - thank you for your feedback. I have made some amends to the recipe page to address these issues. They are very delicate little cakes and you have to be really careful with them. One think you can do if they feel to wet is add a little more cooked potato or a little toasted gram flour. Hope this helps Hari

      reply

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Hari Ghotra