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Ingredients
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1kg desiree potatoes, peeled, chopped, cooked until tender, cooled
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3 eggs
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200g peeled cooked prawns, chopped
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2 tablespoons finely chopped flat-leaf parsley
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1 1/4 cups (375g) whole-egg mayonnaise
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3/4 cup (35g) panko breadcrumbs (see note)
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1/4 cup (35g) plain flour
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1/4 cup (45g) chopped cornichons (see note)
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1 tablespoon lemon juice, plus wedges to serve
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Sunflower oil, to shallow-fry
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Shoestring fries, to serve
Method
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1Roughly mash potato. Lightly beat 1 egg, then stir through potato with prawn meat, parsley and 1/4 cup (75g) mayonnaise. Season well. Using damp hands, shape into 30 patties. Chill for 20 minutes.
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2Lightly beat the remaining 2 eggs in a shallow bowl. Whiz panko crumbs in a food processor until fine, then transfer to a plate. Place flour on a separate plate. Dust the potato cakes first in the flour, then dip in the egg and coat in crumbs, shaking off any excess. Cover and chill for 30 minutes.
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3To make the tartare sauce, combine remaining 1 cup (300g) mayonnaise with cornichons and lemon juice. Set aside.
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4Heat 2cm oil in a large frypan over medium heat. Working in batches, cook cakes for 1-2 minutes each side until golden. Drain on paper towel. Serve with tartare sauce, fries and lemon wedges.
Source: taste.com.au
