Mini prawn & sweetcorn cakes

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

  • Prep:15 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 89
  • fat 5g
  • saturates 1g
  • carbs 8g
  • sugars 1g
  • fibre 1g
  • protein 5g
  • salt 0.2g


  • 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


  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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