Romesco prawn fishcakes

Method

1. 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.
2. Whizz the red peppers, almonds, paprika, lemon juice and remaining garlic to a smooth paste in a food processor, adding salt and pepper.
3. 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.
4. 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.