Low Sodium Crispy Prawn Cakes
Delight your taste buds with these Low Sodium Crispy Prawn Cakes—a healthier spin on a classic seafood favorite. Made with fresh, succulent prawns, aromatic garlic, and a hint of ginger, these patties are packed with vibrant flavors while keeping sodium levels in check thanks to a touch of low-sodium soy sauce. Coated in whole grain breadcrumbs and pan-fried to perfection in olive oil, each prawn cake boasts a satisfying crunch and golden-brown exterior. Quick to prepare in under 40 minutes, these crispy treats are ideal for a wholesome appetizer, light lunch, or party platter. Serve them hot, garnished with green onion and accompanied by your choice of dipping sauce for a dish that's both irresistibly delicious and heart-healthy. Perfect for seafood enthusiasts seeking low-sodium recipes that don't skimp on flavor!
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Recipe Information
Ingredients
- 500 grams large prawns, peeled and deveined
- 2 large garlic cloves
- 1 stalk green onion
- 1 teaspoon ginger
- 1 large egg
- 1 cup whole grain breadcrumbs
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon low-sodium soy sauce
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Rinse the prawns under cold running water and pat dry with paper towels. Set aside in a bowl.
Mince the garlic cloves finely and slice the green onion thinly, separating the white and green parts.
Grate 1 teaspoon of fresh ginger using a microplane or fine grater.
In a food processor, combine prawns, minced garlic, the white part of the green onion, ginger, egg, lemon juice, and low-sodium soy sauce. Pulse until the mixture is coarsely chopped but not pureed.
Transfer the prawn mixture to a large bowl and mix in the black pepper and cornstarch.
Form the mixture into 8 patties, about 2.5 inches wide, using your hands.
Place the breadcrumbs in a shallow dish. Coat each prawn cake in breadcrumbs, pressing gently to ensure they stick.
Heat olive oil in a large non-stick skillet over medium heat.
Cook the prawn cakes in batches, about 3-4 minutes on each side, or until golden brown and cooked through. Add more oil if necessary between batches.
Remove the prawn cakes from the skillet and drain them on a paper towel-lined plate.
Garnish with the sliced green part of the green onion before serving.
Serve the prawn cakes hot with a side salad or dipping sauce of your choice.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 10.9 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 514 mg | 40% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
