Prawn and corn rosti
recipe
Prawn and corn rosti
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These crunchy little potato and prawn cakes are delicious served with a salad and wedges of lemon
Ingredients
- 1kg floury potatoes (such as Maris Piper or King Edward)
- a bunch of spring onions
- 175g frozen corn
- 200g peeled prawns, defrosted if frozen
- a good handful of fresh parsley, chopped
- 1 tbsp plain flour
- large knob of butter
- drizzle of sunflower oil
Serves:
4
Directions
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- Boil the potatoes in their skins for - minutes, until just tender. Leave to cool, then peel off the skins. Grate into a large bowl.
- Chop the spring onions. Boil the frozen corn for minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of seasoning, mixing well. Shape the mixture with your hands into eight cakes. Dust lightly with flour. (You can chill the cakes in the fridge for several hours, on a plate covered with cling film, until you are ready to cook.)
Source: Easy Cook magazine
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