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Krill cakes: recipe illustration
Everyday meals

Krill cakes

Round, golden cakes bound with egg and breadcrumbs, made from chopped krill and onion. Crisp on the outside and tender inside, they're eaten hot or cold as a light main.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Drain the cooked krill very well on kitchen paper, then roughly chop it with a knife.
  2. Finely slice the onion, crush the garlic and chop the parsley.
  3. In a bowl, mix the krill, onion, garlic, parsley, beaten egg and half the breadcrumbs, then season with salt, pepper and nutmeg.
  4. Chill the mixture for 10 minutes so it holds together, then shape it into 8 small cakes about 1 cm thick.
  5. Coat the cakes in the remaining breadcrumbs, pressing gently so they are well covered.
  6. Cook in hot oil over medium heat for 4 to 5 minutes per side, until golden and crisp, then serve with the lemon and salad.

Variations and tips

Mild curry. Add 1 teaspoon of mild curry powder to the mixture for more fragrant cakes.

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Original Ecomely recipe.