Ingredients

Method

• 200 g deveined peeled prawns, cooked
• 135 g white quinoa
• 1½  cups water
• ½  t salt  
• 15 g chives, finely snipped
• 1 clove garlic, crushed
• 2 free-range eggs, beaten
• sea salt and freshly ground black pepper, to taste
• sunflower oil, for frying
• pan-seared lemon halves, for serving

Method

Ingredients

1. Pull off the prawn tails and discard. Roughly chop the prawns.

2. Rinse the quinoa well, then turn into a saucepan. Add the water and salt. Bring to a bubble, then reduce the heat, cover and simmer for 15 minutes or until fluffy. Remove from the heat and allow to stand for 5 minutes. Fluff up with a fork.

3. Mix the cooled quinoa with the chives, garlic, eggs and prawns. Season to taste.

4. Drop mediumsized spoonfuls into the oil and shallow-fry for a few minutes on each side until crisp and golden. Sear the lemons in a cast-iron pan and serve with the prawn cakes.

Find more shellfish recipes here. 

Photographs: Toby Murphy
Production: Brita Du Plessis 
Food assistant: Thandiwe Mamacos