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

Ingredients

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

Tip

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.

Method

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.
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.
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.