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National Avocado Day Recipe: Crayfish Cakes with Avocado & Chilli Mash

Celebrate National Avocado Day with this delicious dinner recipe: Crayfish Cakes with Avocado Chilli Mash.

CRAYFISH CAKES WITH AVOCADO & CHILLI MASH

These tasty crayfish cakes are a very low-fat treat and are excellent served with the creamy yet spicy avocado and chilli mash.

 

I N G R E D I E N T S

30 g/1 oz wholemeal breadcrumbs

½ tsp pepper

2 tbsp  finely chopped fresh flat-leaf parsley

200 g/7 oz peeled and cooked crayfish tails

50 g/1¾ oz ready-roasted red pepper from a jar, drained and chopped

1 tsp medium-hot peri peri sauce

1 tbsp extra-light mayonnaise

1 small egg white, beaten

10 g/¼ oz  flour, for dusting

1 ripe avocado, sliced

1 small fresh red chilli, deseeded and chopped

1 spring onion,  finely chopped

½ tsp smoked paprika

juice of ¼ lime

6 sprays cooking oil spray 

 

1. Put the breadcrumbs, pepper and parsley into a bowl and stir well to combine.

2. Roughly chop the crayfish tails. In a separate bowl, combine the crayfish tails, red pepper, peri peri sauce and mayonnaise. Stir the breadcrumb mixture into the crayfish mixture.

3. Add the beaten egg and mix to a moderately  firm mixture – the cakes will  firm up more once they are cooked. Divide into four rough rounds and sprinkle with flour. If you have time, chill for up to 1 hour.

4. To make the mash, place the avocado slices in a bowl and roughly mash with a fork. Stir in the chilli, spring onion, paprika and lime juice.

5. Spray a non-stick frying pan with the cooking oil spray and place over a medium–high heat. Add the crayfish cakes and cook for 2–3 minutes, or until the underside is crisp and golden. Turn and cook for a further 2–3 minutes, or until cooked through. Serve the cakes immediately with the avocado mash.


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