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Mini prawn & sweetcorn cakes

Mini prawn & sweetcorn cakes

A star rating of 5 out of 5.3 ratingsRate
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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

  • 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

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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A star rating of 5 out of 5.3 ratings
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