Fishcakes with prawn sauce recipe

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30 min


10 min

Nutrition per portion

Calories 354 kCal 18%
Fat 6g 9%
  -  Saturates 2g 10%

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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