Prawn Fish Cakes

• To a large bowl, add 2 cups of flour (250g), 1 table spoon salt and butter and mix well by hand.
• Add 4 table spoons of warm water and keep mixing.   
• If to dry after mixing for 2 minutes, add another 3 table spoons of warm water.
• Keep folding and massaging mixture until it forms a dough consistency.
• Cover the bowl and leave to rest in a dark cupboard.
• Meanwhile make the filling sauce.
• Peel and chop onions, garlic, and prawns finely.
• Stir fry on high heat until onions soften.
• Add paprika, chopped pepper, parsley, milk and 1 table spoon flour.
• Mix well turn heat down to medium high.
• Regularly stir for about 10 minutes, add more milk if sauce dries out to quickly. 
• Season with pepper and take off the heat, allowing sauce to cool down.
• Onto a clean flat surface, dust with flour.
• Roll half of the dough as thin as possible (3mm).
• Cut circles (15cm diameter). Roll remaining dough and cut circle until dough runs out.
• Lightly brush around circles with olive oil (this will help seal).
• Add 1 table spoon in middle of each circle and fold in half. 
• With a fork press the end to seal the pastry.
• Beat 2 eggs and in a separate plate have bread crumbs ready.
• Dip each parcel into egg, then cover with bread crumbs. 
• Repeat until all parcels are ready to fry.
• Add 200ml olive oil to frying pan on high heat.
• Fry parcels 30 seconds on each side (about 5 parcels at the time to make it   easier to remove quickly from high heat without overcooking it).
• Serve hot with rice or chips.
  

Also delicious as a cold snack with bread.  This recipe makes aprox. 15 parcel prawn fish cakes, these can be made in advance and kept in the freezer for up to 2 weeks.
If freezing, do not dip in egg and breadcrumbs. Once sealed, parcels can be placed in closed container and put in the freezer.

These fish cakes can be prepared in advance.  A great snack or picnic recipe suggestion.
 
Fish has lots nutritional health benefits.  From protecting the heart to boosting memory.