Shrimp cakes with dill dressing

Prawn cakes
2 servings

You need:

  • 400g prawns/shrimp without shell
  • 1 pc carrot
  • 1 shallots
  • 1 large clove of garlic
  • 1 eggs
  • 2 tbsp parsley spice (or a fistful of fresh parsley)
  • ½ Teaspoon lemon zest
  • 2 tbsp lemon juice
  • ½ teaspoon salt
  • ½ Tsp pepper
  • Olive oil for frying

To do this:

  • Finely chop the prawns.
  • Grate the carrots coarsely. Finely chop the shallots and garlic.
  • Have the shrimp, carrot, shallot and garlic in a large bowl.
  • Have in the remaining ingredients and mix well.
  • Form the shrimp dough in approx. 3-4cm thick cakes.
  • Warm up the olive oil on medium heat.
  • Bake rice cakes in approx. 4-5 min on each side until they are golden and cooked through.


  • ½ Box of creme fraiche or sour cream
  • 1 handful fresh dill
  • 2 tbsp lemon juice
  • A pinch of salt and pepper

To do this:

  • Finely chop the fresh dill.
  • Mix all the ingredients in a bowl. Season to taste with salt and pepper.
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