These Saucy Fish Co. fishcakes with cheesy mash and crispy garlic prawns make a speedy, satisfying weeknight dinner when you need something tasty without a lot of fuss.
This post was written in collaboration with The Saucy Fish Co.
Summer always seems to slip away faster than you expect. I had grand plans of lazy sunny days, kids running around asking for ice pops after bike rides and impromptu spy missions (Lewis loves that). We did manage some great trips—a couple of weeks in Florida, a week in Wales for the children, sleepovers and a foodie weekend at the Big Feastival—but I still wanted more summer time!
Today we’re off for a picnic and a walk up Bosley Cloud (more of a large hill than a mountain) with friends. After that my diary is refreshingly empty—back to a normal working routine midweek, with the usual mix of distractions that are sometimes trying and often completely charming (Gracey made tiny homemade pies after picking blackberries yesterday).
On busy school-and-work days it helps to have a little support in the kitchen. I cook from scratch a lot, but I’m happy to use good-quality ready-made products when they save time—enter The Saucy Fish Co. I already buy their range because it’s consistently good: sauce-filled fishcakes that don’t leak, and oven-ready frozen fish cooked from frozen in a special bag so it stays tender and flaky rather than dry.
I was delighted to receive two boxes from them: one filled with fish and fishcakes, and another with kit to make a homemade outdoor bowling game, complete with glow sticks for evening fun—perfect for summer holiday entertainment. The kids loved it, and yes, my bowling was embarrassingly bad, as shown in a short clip I shared on Instagram.
Now to the recipe. The fishcakes are the simple part—just follow the pack instructions—while the cheesy mash and crispy garlic prawns elevate the meal into something a bit special. It’s inspired by a larger plate we enjoyed on holiday in Florida. You can also serve these fishcakes with a bacon and pea salad if you prefer.
Fishcakes with Cheesy Mash and Crispy Garlic Prawns Recipe:
Saucy Fish Co. Fishcakes with Cheesy Mash and Crispy Garlic Prawns
10 mins
20 mins
30 mins
Ingredients
- 2 smoked haddock and vintage cheddar fishcakes
- 2 medium red-skinned potatoes, peeled and chopped into bite-size chunks
- 2 tbsp unsalted butter
- 3 tbsp double/heavy cream
- 50 g (1/2 cup) mature cheddar cheese, grated
- 12 king prawns, peeled and deveined
- 2 tbsp plain (all-purpose) flour
- 1/2 tsp garlic salt
- Pinch salt and pepper
- 1 tbsp vegetable or sunflower oil
- 1 tbsp unsalted butter (for prawns)
- 1 clove garlic, peeled and minced
To Serve:
- Steamed green beans
- 1 tbsp freshly chopped parsley
- Freshly ground black pepper
Instructions
- Preheat the oven and cook the smoked haddock and cheddar fishcakes according to the pack instructions.
- Meanwhile, place the potatoes in a pan, cover with cold water and bring to a boil. Simmer for 10–12 minutes until tender. Drain and mash with a potato masher or ricer. Stir in the butter, cream and grated cheddar, and season with salt and pepper. Keep covered to stay warm.
- Scatter the prawns on a plate and toss with the flour, garlic salt, and a pinch of salt and pepper so they are evenly coated.
- Heat the oil and 1 tbsp butter in a frying pan over medium-high heat until sizzling. Add the prawns and cook until golden on both sides (about 2–3 minutes per side). Reduce the heat, stir in the minced garlic for 30 seconds, then remove from the heat.
- Divide the cheesy mash between two plates (use a ring to shape it if you like). Top with the fishcakes and arrange the crispy garlic prawns alongside.
- Serve with steamed buttered green beans, a sprinkle of chopped parsley and freshly ground black pepper.
Notes
Nutrition
Carbohydrates: 65 g |
Protein: 19 g |
Fat: 49 g |
Saturated Fat: 29 g |
Cholesterol: 193 mg |
Sodium: 1216 mg |
Fiber: 5 g |
Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.