Name: Mini prawn & sweetcorn cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 16
Cuisine: Asian
Ingredients: 300g raw peeled king prawn; 340g can sweetcorn drained; 2 tsp cumin seed; 100g self-raising flour; small pack coriander chopped; bunch spring onions chopped; sunflower or vegetable oil for frying

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Mini prawn & sweetcorn cakes

Mini prawn & sweetcorn cakes

Cassie Best

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Makes 16

Easy

Prep: 15 mins

Cook: 15 mins

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These fritters are lightly spiced with cumin. Serve as a starter or nibble

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Ingredients

Nutrition

Units:

MetricUS

300g raw peeled king prawn
340g can sweetcorn

drained
2 tsp cumin seed
100g self-raising flour
small pack coriander

chopped
bunch spring onions

chopped
sunflower or vegetable oil

for frying

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Nutrition: per cake

kcal89
fat5g
saturates1g
carbs8g
sugars1g
fibre1g
protein5g
salt0.2g

Method

step 1

Put half the prawns, half the sweetcorn, half the cumin seeds, all the flour, 100ml water and some seasoning into a food processor. Whizz until smooth, then tip into a bowl.
step 2

Roughly chop the remaining prawns and add to the mixture with the remaining sweetcorn and cumin seeds, the coriander and spring onions. Mix well.
step 3

In a large pan or wok, heat enough oil to come 1-2cm up the side of the pan. Spoon walnut-sized blobs of the mixture into the hot oil. Squash down a little with a spoon and cook for 1-2 mins each side until golden brown and crisp (you will have to do this in batches). Drain on kitchen paper and serve warm.

Recipe from Good Food magazine, July 2014

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