Romesco prawn fishcakes
- April 2017
- Serves 4
- Hands-on time 30 min, plus chilling
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.
- 15.3g (4.7g saturated)
- 40.8g (3.2g sugars)
If you like spice, use hot smoked paprika or add a chopped red chilli in step 3.
Make the fishcakes up to the end of step 3; keep covered in the fridge for up to 12 hours, then continue with the recipe.
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