Mary's prawn & corn rosti

Mary's prawn & corn rosti

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Cooking time

Takes 45-55 minutes

Skill level

Easy

Servings

Serves 4

These crispy prawn cakes are perfect for when you feel like a comforting treat - and they're great to welcome the kids home from school

Nutrition and extra info

Nutrition info

Nutrition

kcalories
295
protein
18g
carbs
48g
fat
5g
saturates
2g
fibre
4g
sugar
0g
salt
0.84g

Ingredients

  • 1kg floury potatoes, such as Maris Piper or King Edward
  • a bunch of spring onions
  • 2 corn on the cob or 175g/6oz frozen sweetcorn
  • 200g peeled prawns, defrosted if frozen
  • a good handful of fresh parsley, chopped

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Method

  1. Boil the potatoes in their skins for 20-25 minutes until just tender. Leave to cool, then peel off the skins. Grate into a large bowl using the coarse side of the grater.
  2. Chop the spring onions fairly finely and strip the corn from the cobs if using fresh (see tip below). Boil the fresh or frozen corn for 3 minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of salt and pepper, mixing well. Shape the mixture between your hands into eight cakes. Dust lightly with flour. You can chill the cakes for several hours, on a plate covered with cling film, until you are ready to cook them.
  3. Heat a generous knob of butter and a drizzle of oil in a pan, add four potato cakes and fry for 3 minutes, flip over and fry for a further 3-4 minutes, until crisp and golden. Remove and keep them warm while you cook the rest of the cakes. Sprinkle with sea salt and pepper and serve with wedges of lemon on the side for squeezing over, if liked.

Recipe from Good Food magazine, September 2002

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Comments

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gal_uk85's picture
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i made this and it was really tasty... i think the only flaw was that you cant just drizzle the flour on top of the rostis instead you have to bind it together so that when ur frying the rostis dont break... however it tasted very good during the ramadhan time and i will make it again!!!

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