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    Prawn and coriander cakes

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    *mandatory

    Prawn and coriander cakes

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus chilling

    Serves: 4 as a starter or side

    Ingredients

     2 x 180g Waitrose & Partners Raw Extra Large King Prawns
    150g soft white breadcrumbs
    28g pack fresh coriander, finely chopped
    5g fresh root ginger, finely grated
    1 garlic clove, crushed
    1 red or green chilli, finely chopped
    4 salad onions, finely sliced, plus extra to serve
    1 egg, lightly beaten
    1 lime, zest and juice
    sunflower oil, to fry
    mango chutney, to serve 

    Method

    1. Put ½ the prawns in a food processor with the rest of the ingredients except the oil and chutney; season. Pulse until the mixture comes together, then add the remaining prawns and pulse until mixed through but still in chunks. Using wet hands, shape the mixture into 12 patties. Put on a plate and chill for 15 minutes.

    2. Pour oil into a non-stick frying pan until 1cm deep, then put over a medium heat. Once hot, fry the prawn cakes for 2-3 minutes on each side, until light golden and cooked through and the prawn pieces are pink. Drain on kitchen paper. Serve the prawn cakes with the extra salad onions scattered over and chutney for dipping. 

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    This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue

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