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Prawn crab & ginger cakes
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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 October 2016.