Prawn crab & ginger cakes

  • Total time: 25 minutes

Serves: 2


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.