Prawn crab & ginger cakes

  • Total time: 25 minutes
  • Serves:2


    300g pack Waitrose Sweet Potato Chips
    180g pack raw jumbo
    king prawns
    100g pack white crab meat
    ½ x 28g pack coriander, roughly chopped
    2cm piece ginger, grated
    1 medium essential Waitrose Free Range Egg yolk
    50g fresh breadcrumbs
    1 tbsp oil 


    1. Preheat the oven to 220°C, gas mark 7. Cook the chips according to pack instructions.

    2. Meanwhile, place the prawns, crab, coriander, ginger and egg yolk in a food processor and blitz to give a coarse paste. Add the breadcrumbs and seasoning, then blitz again to combine. Divide into 4 and mould into round fishcakes.

    3. Heat the oil in a frying pan and gently fry the fishcakes for 3-4 minutes on each side or until golden and cooked throughout. Serve with the sweet potato chips. 

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