Mini prawn & sweetcorn cakes
By Cassie Best
These fritters are lightly spiced with cumin. Serve as a starter or nibble
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Prep:15 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 89
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fat 5g
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saturates 1g
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carbs 8g
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sugars 1g
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fibre 1g
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protein 5g
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salt 0.2g
Ingredients
- 300g raw peeled king prawns
- 340g can sweetcorn, drained
- 2 tsp cumin seeds
- 100g self-raising flour
- small pack coriander, chopped
- bunch spring onions, chopped
- sunflower or vegetable oil, for frying
Method
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.
Roughly chop the remaining prawns and add to the mixture with the remaining sweetcorn and cumin seeds, the coriander and spring onions. Mix well.
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.
