Mini prawn & sweetcorn cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 300g raw peeled king prawn
- 340g can sweetcorndrained
- 2 tsp cumin seed
- 100g self-raising flour
- small pack corianderchopped
- bunch spring onionschopped
- sunflower or vegetable oilfor frying
Nutrition: per cake
- kcal89
- fat5g
- saturates1g
- carbs8g
- sugars1g
- fibre1g
- protein5g
- salt0.2g
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.
