Save to your scrapbook
Prawn crab & ginger cakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g pack Waitrose Sweet Potato Chips
180g pack raw jumbo
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.
Typical values per serving:
Low in saturated fat/one of your 5 a day
This recipe was first published in Thu Oct 27 12:41:00 BST 2016.