Mini prawn & sweetcorn cakes

Mini prawn & sweetcorn cakes

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(3 ratings)

Prep: 15 mins Cook: 15 mins


Makes 16
These fritters are lightly spiced with cumin. Serve as a starter or nibble

Nutrition and extra info

Nutrition: per cake

  • kcal89
  • fat5g
  • saturates1g
  • carbs8g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.2g


  • 300g raw peeled king prawn
  • 340g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2 tsp cumin seed
  • 100g self-raising flour
  • small pack coriander, chopped
  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • sunflower or vegetable oil, for frying


  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.

  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.

  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.

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