Use leftover mashed potato to make these Mediterranean-style prawn fishcakes, flavoured with roasted peppers, garlic and smoked paprika, and have dinner ready in only 30 minutes.
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Ingredients
- 350g sustainable frozen raw peeled king prawns, defrosted
- Olive oil for frying
- 2 garlic cloves, finely chopped
- 100g roasted red peppers from a jar, drained (we used Karyatis)
- 25g blanched almonds, lightly toasted and roughly chopped
- 1 tsp sweet smoked paprika or dulce pimentón
- Finely grated zest 1 lemon and juice ½, plus wedges to serve
- 450g leftover mashed potato
- 2 medium free-range eggs, beaten
- 130g panko breadcrumbs
To serve (optional)
- Sliced spring onions, natural yogurt and a green salad
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Method
- Cut the prawns into 3cm pieces. Heat a glug of oil in a large frying pan over a medium heat, then fry the prawns for 3-4 minutes until pink. Add half the garlic and fry for another minute. Remove everything from the pan to a bowl with a slotted spoon.
- Whizz the red peppers, almonds, paprika, lemon juice and remaining garlic to a smooth paste in a food processor, adding salt and pepper.
- Put the mashed potato in a medium bowl with the prawns, pepper paste and lemon zest. Season and combine. Shape into 8 equal fishcakes about 2cm thick, then put on a plate, cover and chill for 30 minutes to firm up.
- Put the eggs and breadcrumbs on 2 separate shallow bowls. Dip each fishcake first into the eggs, then the breadcrumbs. Heat a glug of oil in a clean frying pan over a medium-high heat. Cook the fishcakes for 5 minutes on each side or until golden and hot. Serve with lemon wedges, spring onions, yogurt and salad, if you like.
Nutrition
- 414kcals Calories
- 15.3g (4.7g saturated) Fat
- 27.2g Protein
- 40.8g (3.2g sugars) Carbs
- 2.1g Fibre
- 1.3g Salt
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