Mary’s prawn & corn rosti

These crispy prawn cakes are perfect for when you feel like a comforting treat – and they’re great to welcome the kids home from school

  • Takes 45-55 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 295
  • fat 5g
  • saturates 2g
  • carbs 48g
  • sugars 0g
  • fibre 4g
  • protein 18g
  • salt 0.84g


  • 1kg floury potatoes, such as Maris Piper or King Edward
  • a bunch of spring onions
  • 2 corn on the cob or 175g/6oz frozen sweetcorn
  • 200g peeled prawns, defrosted if frozen
  • a good handful of fresh parsley, chopped


Using corn on the cob
To slice the kernels from a corn on the cob, hold the cob upright, with the pointed end resting on a board. Using a sharp knife, cut downwards with a sawing motion, working your way round the cob in about 6-8 slices.


  1. Boil the potatoes in their skins for 20-25 minutes until just tender. Leave to cool, then peel off the skins. Grate into a large bowl using the coarse side of the grater.

  2. Chop the spring onions fairly finely and strip the corn from the cobs if using fresh (see tip below). Boil the fresh or frozen corn for 3 minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of salt and pepper, mixing well. Shape the mixture between your hands into eight cakes. Dust lightly with flour. You can chill the cakes for several hours, on a plate covered with cling film, until you are ready to cook them.

  3. Heat a generous knob of butter and a drizzle of oil in a pan, add four potato cakes and fry for 3 minutes, flip over and fry for a further 3-4 minutes, until crisp and golden. Remove and keep them warm while you cook the rest of the cakes. Sprinkle with sea salt and pepper and serve with wedges of lemon on the side for squeezing over, if liked.

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