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Mini prawn & sweetcorn cakes

Mini prawn & sweetcorn cakes

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

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

Nutrition: per cake
NutrientUnit
kcal89
fat5g
saturates1g
carbs8g
sugars1g
fibre1g
protein5g
salt0.2g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

Rating: 5 out of 5.3 ratings
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