Prawn and corn fritters

Ingredienti

Makes 12 fritters, serving six as a starter or snack, or about 36 bite-sized fritters, serving twelve as a canapé

350g ready-peeled raw king prawns

140g frozen sweetcorn, defrosted

¼ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

¼ tsp chilli flakes

10g coriander, roughly chopped

I large egg, beaten

2 limes: finely grate the zest to get 2 tsp, then cut into wedges, to serve

3 tbsp vegetable oil salt

Istruzioni

These work as both a snack before supper or as a starter with an avocado and gem lettuce salad. They also work in bite-sized form, as a canapé. Just make them a third of the size and reduce the cooking time to I minute on each side. The mix can be made up the day before, if you want to get ahead, and then just wait in the fridge to be fried. You can also fry them the day before, if you like, and keep them in the fridge to warm through before serving.

I. Put the prawns and sweetcorn into the bowl of a food processor and give them a quick pulse, to break them up. Add the ground spices, chilli flakes, fresh coriander, egg, lime zest and ⅓ teaspoon of salt and pulse a few more times, until the prawns are roughly broken and the ingredients are mixed together. Spoon into a bowl and set aside.

2. Put the oil into a medium frying pan and place on a medium high heat. Once hot, use 2 dessertspoons to form half the mixture into six fritters (or more, if making canapé size). Put them into the pan and flatten slightly so they are about 2cm thick. Fry for 2 minutes on each side (or 1 minute on each side if making the smaller version), then transfer to a kitchen paper-lined plate.

3. Continue with the remaining mixture in the same way, and serve warm, with a sprinkle of salt and the wedges of lime.