Prawns Main

Prawn and potato cakes with tartare sauce

Name: Prawn and potato cakes with tartare sauce
Prep time: 100 min
Cook time: 10 min
Total time: 110 min
Yield: 30
Ingredients: 1kg desiree potatoes, peeled, chopped, cooked until tender, cooled; 3 eggs; 200g peeled cooked prawns, chopped; 2 tbs finely chopped flat-leaf parsley; 1 1/4 cups (375g) whole-egg mayonnaise; 3/4 cup (35g) panko breadcrumbs (see note); 1/4 cup (35g) plain flour; 1/4 cup (45g) chopped cornichons (see note); 1 tbs lemon juice, plus wedges to serve; Sunflower oil, to shallow-fry; Shoestring fries, to serve

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by Phoebe Wood

Oct 02, 2015

Make these tasty prawn cakes for a nautical-themed picnic just for the kids.

1kg desiree potatoes, peeled, chopped, cooked until tender, cooled
3 eggs
200g peeled cooked prawns, chopped
2 tbs finely chopped flat-leaf parsley
1 1/4 cups (375g) whole-egg mayonnaise
3/4 cup (35g) panko breadcrumbs (see note)
1/4 cup (35g) plain flour
1/4 cup (45g) chopped cornichons (see note)
1 tbs lemon juice, plus wedges to serve
Sunflower oil, to shallow-fry
Shoestring fries, to serve

Method

1.

Roughly mash potato. Lightly beat 1 egg, then stir through potato with prawn meat, parsley and 1/4 cup (75g) mayonnaise. Season well. Using damp hands, shape into 30 patties. Chill for 20 minutes.
2.

Lightly beat the remaining 2 eggs in a shallow bowl. Whiz panko crumbs in a food processor until fine, then transfer to a plate. Place flour on a separate plate. Dust the potato cakes first in the flour, then dip in the egg and coat in crumbs, shaking off any excess. Cover and chill for 30 minutes.
3.

To make the tartare sauce, combine remaining 1 cup (300g) mayonnaise with cornichons and lemon juice. Set aside.
4.

Heat 2cm oil in a large frypan over medium heat. Working in batches, cook cakes for 1-2 minutes each side until golden. Drain on paper towel. Serve with tartare sauce, fries and lemon wedges.