Prawn crab & ginger cakes


300g pack Waitrose Sweet Potato Chips
180g pack raw jumbo
king prawns
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. 

  • Total time: 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,972kJ
Fat 19.1g
Saturated Fat 3.2g
Carbohydrate 41.2g
Sugars 20.7
Protein 33.2g
Salt 1.8g
Fibre 9.2g

Low in saturated fat/one of your 5 a day

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Oct 27 12:41:00 BST 2016.