Prawn and Spring Onion Fishcakes
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Ingredients
- 300 g raw king prawns, chopped
- 400 g potatoes
- 3 spring onions
- 30 g plain flour
- 1 eggs
- 20 g butter
- 2 tbsp sweet chilli sauce
Nutrition (per serving)
- Calories
- 244 kcal
- Protein
- 17.6 g
- Carbohydrate
- 27.3 g
- of which sugars
- 6.3 g
- Fat
- 6.2 g
- of which saturates
- 3.2 g
- Fibre
- 2.8 g
- Salt
- 0.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15 minutes until tender, then drain, mash and leave to cool slightly.
- 2
Roughly chop the raw king prawns and mix into the mashed potato with the chopped spring onions and beaten egg, then season well.
- 3
Shape into eight small cakes and dust lightly with the plain flour.
- 4
Fry in the butter for 4-5 minutes on each side until golden and the prawns are cooked through and pink.
- 5
Check the cakes are piping hot all the way through.
- 6
Serve with the sweet chilli sauce for dipping.
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