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    Colcannon Prawn Cakes

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    Colcannon Prawn Cakes

    Making these fish cakes is easy using Waitrose ready-made colcannon, which is smooth mashed potato with Savoy cabbage. You can use a 200g can tuna, drained and flaked, instead of the prawns.

    • Christmas
    • Preparation time: 15 minutes, plus chilling time
    • Cooking time: 12 minutes to 15 minutes
    • Total time: 27 minutes to 30 minutes 30 minutes

    Serves: 4


    • 2 x 300g packs Waitrose Colcannon
    • 2 x 100g packs fresh Waitrose Icelandic Fjord Prawns
    • 195g can Waitrose American Sweetcorn
    • 1 bunch salad onions, finely chopped
    • Flour, for coating
    • 2 tbsp sunflower oil
    • Salt and freshly ground black pepper
    • Flat leaf parsley, to garnish


    1. Place the colcannon in a large bowl. Drain the prawns and sweetcorn and add to the bowl with the salad onions. Mix thoroughly using a fork, and season.
    2. Place 2 tbsp flour on a plate. Shape the potato mixture into 8 cakes, 7-8cm in diameter, then coat with the flour. Place on a flat plate, cover with clingfilm and chill for at least 30 minutes.
    3. Heat the oil in a non-stick frying pan, add 4 of the cakes and fry for 3-4 minutes each side until they are crisp, golden and piping hot. Remove and keep warm while you fry the remaining cakes. Garnish with flat leaf parsley. Serve with grilled cherry tomatoes and Waitrose Tartare Sauce.

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    Cook's tips

    This can be prepared to the end of step 2 and kept in the fridge for up to 8 hours.


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    4 stars