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Serves: 1

Prawn & Potato Cakes

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Fishcakes

Prawn & Potato Cakes

Quick and easy dish to use up leftovers.

  • 400 g/14oz potatoes (peeled weight)
  • 2 tbsp skimmed milk
  • 2 tbsp parsley (finely chopped)
  • 150 g/5oz cooked prawns (defrosted if frozen)
  • Salt and pepper
  • 2 medium slices wholemeal bread (made into crumbs)
  • Spray oil
  1. Boil potatoes.
  2. Drain and mash with skimmed milk.
  3. Leave until cool enough to handle.
  4. Stir in the parsley and prawns and season to taste.
  5. Shape the mixture into 4 large cakes about 1 cm/½ inch thick.
  6. Place the breadcrumbs on a plate or shallow dish and coat the cakes with the crumbs, pressing them on well.
  7. Spray a non-stick pan with sufficient oil to cover the base and cook the cakes over medium heat about 3 minutes.
  8. Spray the top of the cakes with oil, turn over and cook a further 3 minutes or until heated through and golden.
  9. Serve with No-Check salad.