Fit Food for those who demand great tastes and be in fantastic shape.
Crab cakes are a popular dinner special at many seafood restaurants for good reason - they taste awesome. In this take on the classic crab cake, we've used prawns instead of crab. Paired with Portobello Pizzas (anytime) or Curry Coconut Chickpeas (post-workout), this is a great dinner surprise whether dining alone or with guests.
Prep time: 10mins. Cook time: 15mins.
12 oz Chilled prawns (raw, peeled, 340g)
1/4 cup Leeks (sliced)
1/2 cup Mushrooms (sliced)
2 tbsp Coconut milk
2 Egg whites
2 tsp Fresh garlic (minced)
1 tbsp Fresh coriander (chopped)
1/4 tsp Salt
1/4 tsp Pepper
Dry any moisture from the prawns with a paper towel and return to the fridge. Preheat a non-stick frying pan on medium heat, lightly coat with spray and add the leeks and mushrooms. Saute until the leeks are lightly browned . Remove mixture from pan and completely chill in the fridge. Add all the ingredients, including the prawns, to a food processor and puree until combined, but not smooth. Preheat oven to 350°F. Preheat a non-stick frying pan on medium heat, lightly coat with spray. Scoop heaping tablespoons of the mixture into your hands and form into round cakes approximately 2 inch diameter by 3/4 inch. Add to pan, leaving a little room in between each cake. Saute until lightly browned, flip and then brown the other side (2-3 minutes per side). Transfer to a baking sheet and place in the oven. Bake until cooked through (8-10 minutes). Serve and enjoy. Serves 4. .
Calories: 231kcal, Carbs 4g, Protein 39g, Fat 6g