Romesco prawn fishcakes

Name: Romesco prawn fishcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
April 2017

Easy
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.

Nutrition: per serving

Calories: 414kcals
Fat: 15.3g (4.7g saturated)
Protein: 27.2g
Carbohydrates: 40.8g (3.2g sugars)
Fibre: 2.1g
Salt: 1.3g

Nutrition: per serving

Calories: 414kcals
Fat: 15.3g (4.7g saturated)
Protein: 27.2g
Carbohydrates: 40.8g (3.2g sugars)
Fibre: 2.1g
Salt: 1.3g

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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

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.

delicious. tips

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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