Mary's Prawn & Corn Rosti
These tasty potato cakes are a delicious way to enjoy the flavors of the sea. Packed with tender prawns, sweet corn, and fragrant parsley, these crispy cakes are perfect for a light and satisfying meal. The combination of fluffy potatoes and savory prawns makes each bite a delightful treat. Serve them warm with a squeeze of lemon for an extra burst of freshness. A simple and delightful dish that is sure to please your taste buds!
— Constant Cookbook
Ingredients
- 1kg floury potatoes , such as Maris Piper or King Edward
- a bunch of spring onions
- 2 corn on the cob or 175g/6oz frozen sweetcorn
- 200g peeled prawns , defrosted if frozen
- a good handful of fresh parsley , chopped
Instructions
- Boil the potatoes in their skins for 20-25 minutes until just tender. Leave to cool, then peel off the skins. Grate into a large bowl using the coarse side of the grater.
- Chop the spring onions fairly finely and strip the corn from the cobs if using fresh (see tip below). Boil the fresh or frozen corn for 3 minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of salt and pepper, mixing well. Shape the mixture between your hands into eight cakes. Dust lightly with flour. You can chill the cakes for several hours, on a plate covered with cling film, until you are ready to cook them.
- Heat a generous knob of butter and a drizzle of oil in a pan, add four potato cakes and fry for 3 minutes, flip over and fry for a further 3-4 minutes, until crisp and golden. Remove and keep them warm while you cook the rest of the cakes. Sprinkle with sea salt and pepper and serve with wedges of lemon on the side for squeezing over, if liked.
Yield
Serves 4
Nutrition
- Calories: 295 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.84 milligram of sodium
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