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Tom Kerridge’s prawn cakes with dill mayonnaise

Name: Tom Kerridge’s prawn cakes with dill mayonnaise
Prep time: 30 min
Total time: 30 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 400g peeled raw sustainable prawns; 2 spring onions, roughly chopped; Finely grated zest 1 lime; 2 tbsp baby or non-pareilles capers; 3 tbsp plain flour; 2 tbsp finely chopped dill; 2 tbsp finely chopped parsley; 100g fresh white breadcrumbs; Vegetable oil to fry; Lemon or lime wedges to serve; For the mayo; 1 banana shallot, finely chopped; 150ml mayonnaise; 1 tsp dijon mustard; 4 cornichons, finely chopped; 1 tbsp finely chopped dill; Squeeze lime juice; You’ll also need; Thermometer

By: Tom Kerridge

Published: 6 Oct 23
Updated: 25 Mar 24

Tom Kerridge’s prawn cakes with dill mayonnaise

Sweet prawns are combined with spring onions, herbs and capers before being coated in crispy breadcrumbs in this top-level snack recipe by chef Tom Kerridge. The speedy dip comes together in minutes, as mayo, dill and cornichons are stirred together.

“For these impressive little prawn cakes, I retain some texture by chopping just over half the prawns and folding them into the smoothly whizzed remainder,” says Tom Kerridge. “Packed with capers, herbs and zingy lime, they’re fried until crispy and will hit the spot when dipped into the easy dill mayo.”

Recipe taken from Pub Kitchen: The Ultimate Modern British Food Bible by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious.

Don’t miss Tom’s recipe for flatbreads with beef dripping butter.

Medium
October 2023

Test kitchen approved

Makes 12
Hands-on time 30 min

Recipe taken from Pub Kitchen: The Ultimate Modern British Food Bible by Tom Kerridge (Bloomsbury Absolute £27) and tested by delicious.

Don’t miss Tom’s recipe for flatbreads with beef dripping butter.

Dairy-free recipes

Nutrition: Per cake (with mayo)

Calories: 158kcals
Fat: 11g (0.9g saturated)
Protein: 6.5g
Carbohydrates: 8.1g (0.7g sugars)
Fibre: 0.6g
Salt: 0.8g

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Ingredients

400g peeled raw sustainable prawns
2 spring onions, roughly chopped
Finely grated zest 1 lime
2 tbsp baby or non-pareilles capers
3 tbsp plain flour
2 tbsp finely chopped dill
2 tbsp finely chopped parsley
100g fresh white breadcrumbs
Vegetable oil to fry
Lemon or lime wedges to serve

For the mayo

1 banana shallot, finely chopped
150ml mayonnaise
1 tsp dijon mustard
4 cornichons, finely chopped
1 tbsp finely chopped dill
Squeeze lime juice

You’ll also need

Thermometer

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Method

Chop 250g of the prawns into small pieces and put in a bowl. Put the remaining prawns in a small food processor and whizz until smooth. Scrape the prawn paste into the bowl of chopped prawns and add the spring onions, lime zest, capers, flour and chopped herbs. Season with salt and pepper and stir well.
Tip the breadcrumbs into a shallow bowl. Divide the prawn mixture into 12 even amounts and shape into patties. One at a time, dip the patties into the breadcrumbs, turn to coat evenly all over, then put on a plate and chill.
For the dill mayonnaise, mix all the ingredients together in a bowl and season with salt and pepper to taste.

Heat the oven to 130°C fan/gas 2. Heat a 5cm depth of oil in a sauté pan until it reads 170°C on the thermometer. Working in batches, add the cakes to the hot oil, fry for 2-3 minutes on each side, then lift out with a slotted spoon and put on a wire rack over a baking tray to drain. Keep the prawn cakes warm in the oven while you cook the rest.
Sprinkle the prawn cakes with a little extra salt and serve with the dill mayonnaise and lemon or lime wedges on the side.