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Goldsmiths' Official Student Magazine

Faff-free Fishcakes

November 3, 2014
Sophie Rees, one of our food and drink sub editors, creates an easy-peasy lemon squeezy fish-cake recipe which can be prepared in twenty minutes. This gorgeous concoction of prawn fishcakes with a side of spinach, poached egg and sweet potato is both simple to create, and easy on the pocket, leaving you feeling like a…

Sophie Rees, one of our food and drink sub editors, creates an easy-peasy lemon squeezy fish-cake recipe which can be prepared in twenty minutes.

This gorgeous concoction of prawn fishcakes with a side of spinach, poached egg and sweet potato is both simple to create, and easy on the pocket, leaving you feeling like a gastronomic extraordinaire. And for those of you students who have not yet mastered the art of poaching an egg, I have also included a  helpful step-by-step guide. This lovely recipe serves four, so can be halved or doubled to the liking of your table.

Prawn fishcakes with spinach

Here’s what you’re gonna need:

250g new potatoes, quartered

4 sweet potatoes, quartered

300g of King Prawns, de-shelled

2 spring onions (optional)

2 button mushrooms (optional)

1-2 tbsp plain flour

1 tbsp groundnut or sunflower oil

500g spinach, washed

4 eggs

1 knob of butter

Salt and pepper (season to taste)

Chinese 5 spice and paprika

Lemon wedges, to serve

And here’s how ya do it:

  1. Put the potatoes in a saucepan of lightly salted boiling water and cook until soft. Drain and put aside.
  2. Break up the king prawns into small pieces in a mixing bowl.  Finely chop mushrooms and spring onions and lightly fry them in oil. Add them to the king prawn mixture.
  3. Mash the potatoes with salt and pepper. Add the potato to the bowl of prawns and veg, then mix together. Season to taste with salt, pepper and Chinese 5 spice.
  4. Now for the moderately difficult part – moulding the mix to create the fishcakes. You’ll want to flour your hands to ensure the mixture doesn’t stick. Divide the mixture into four equal parts and press them tightly into plump fishcakes. Layer each cake with a light sprinkle of flour and chill in the fridge for about one hour.
  5. Boil the sweet potato until soft, then mash. Whilst the sweet potato is cooking heat the oil up in a frying pan and add the fishcakes. Cook on a low heat for 12 minutes, flipping them half way through.
  6. Whilst your plump cakes are frying, put the washed spinach in a saucepan with just the water that hangs to the leaves, and cover with a lid. Wilt those leaves. Drain thoroughly and season if you desire.
  7. Poach the eggs, and if your’e not so sure how to do so, follow these steps:
  • Boil water in a pan until there are lots of bubbles.
  • Crack the egg on the side and lower slowly over the boiling water.  CAUTION: SAFETY RISK! HOT WATER BURNS.
  • When you are as close to the water as possible, slowly drop the cracked egg in.
  • Your egg may spread in the water; use a spoon to pull the stray white back in.

8. Remove the fishcakes and set them on top of the spinach and finish with a poached egg. Serve with the sweet potato             and the lemon wedges and enjoy!

If you end up wowing your housemates with this meal, make sure you snap up a picture, upload it to Twitter, Instragam or Facebook, and use the hashtag #smithsrecipes !