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Photo of Prawn, crab and sweet potato cakes with lime mayo by WW

Prawn, crab and sweet potato cakes with lime mayo

Total Time
55 min
20 min
35 min
These cakes are a real favourite in Asia. The tender seafood, crispy crumb and fresh greens make every mouthful unforgettable.


Orange sweet potato (kumara)

500 g, chopped

Light whole egg mayonnaise

2 tbs

Lime juice

3 tsp

Green shallot(s)

3 individual, thinly sliced

Red curry paste

2 tbs

Cooked peeled prawns

300 g, chopped

Canned, drained crab

300 g, (Buy 2x170g cans)

Dried breadcrumbs

½ cup(s), (50g), panko

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave sweet potato until just tender. Drain. Mash in a bowl until smooth. Combine mayonnaise and juice in a small bowl. Set lime mayo aside.
  2. Meanwhile, lightly spray a large, deep non-stick frying pan with oil and heat over medium-high heat. Cook shallots and curry paste, stirring, for 1–2 minutes or until fragrant. Transfer to a large bowl. Set aside for 5 minutes to cool. Add mash, prawn and crab meat and mix to combine. Using clean hands, roll mixture into 12 balls. Flatten patties slightly.
  3. Place breadcrumbs on a plate. Coat patties in breadcrumbs, pressing firmly to coat. Place on prepared trays and lightly spray with oil. Bake for 15 minutes. Turn patties and lightly spray with oil. Bake for 15 minutes or until golden. Serve with lime mayo.