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

Published: 16 May 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 30 min, plus chilling

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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.

Recipe from April 2017 Issue

Nutrition

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

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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