Tortino di gamberi (prawn and coriander fish cake with a sour cream and chive dip)

Prawncakes served on a bed of balsamic tomatoes are accompanied with a dollop of herby sour cream in Gino D'Acampo's delightful dish
By Gino D'Acampo
Tortino di gamberi (prawn and coriander fish cake with a sour cream and chive dip)
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 3 large potatoes, quartered
  • 1 pinches salt
  • 10 tbsp Italian olive oil
  • 1 onions, finely chopped
  • 300 g large prawns, peeled and chopped
  • 2 tbsp coriander, finely chopped
  • 1 eggs, lightly beaten
  • 100 ml milk
  • 1 pinches black pepper
  • 100 g breadcrumbs
  • 200 ml soured cream
  • 3 tbsp chives, finely chopped

To serve

  • 6 large plum tomatoes
  • 4 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil


1. Cook the potatoes in a large saucepan of salted boiling water until tender - about 20 minutes. Drain and mash in a large bowl. Allow to cool. 2. Fry the onion in 2 tablespoons of olive oil until golden and crisp - about 5 minutes. Add the prawns and cook for a further 1 minute. 3. Tip the coriander, egg, milk, cooked onions and prawns into the mashed potato. Season with salt and pepper and stir to combine. 4. Take an eighth of the fish cake mixture in your hands and create a large ball shape, flattening the top and bottom slightly. Coat in breadcrumbs. Repeat this process to make eight fish cakes. 5. Heat the remaining olive oil in a large frying pan and fry each fish cake until golden and crisp, about 2 minutes each side. Place the cakes on kitchen roll to blot out excess oil. 6. In a mixing bowl, combine the sour cream and chives with a pinch of salt and pepper. 7. To serve, slice the tomatoes and divide between four plates. Season with salt and pepper and drizzle with extra virgin olive oil and balsamic vinegar. Place two fish cakes on top of the tomato salad and a dollop of sour cream and chives on the side. Serve immediately.

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