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Nutrition: per serving

  • kcal295
  • fat5g
  • saturates2g
  • carbs48g
  • sugars0g
  • fibre4g
  • protein18g
  • salt0.84g
    low
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Method

  • step 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.

  • step 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.

  • step 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 TIPS
USING CORN ON THE COB

To slice the kernels from a corn on the cob, hold the cob upright, with the pointed end resting on a board. Using a sharp knife, cut downwards with a sawing motion, working your way round the cob in about 6-8 slices.

Recipe from Good Food magazine, September 2002

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.6 out of 5.3 ratings

macadena

A star rating of 2 out of 5.

Too much work and mess for what is essentially bubble and squeak. Don't need that much potato.

gal_uk85

A star rating of 4 out of 5.

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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