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Prawn & potato cakes with tartare sauce

  • 1:40 Prep
  • 0:10 Cook
  • Makes 30


  • 1kg desiree potatoes, peeled, chopped, cooked until tender, cooled
  • 3 eggs
  • 200g peeled cooked prawns, chopped
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 1/4 cups (375g) whole-egg mayonnaise
  • 3/4 cup (35g) panko breadcrumbs (see note)
  • 1/4 cup (35g) plain flour
  • 1/4 cup (45g) chopped cornichons (see note)
  • 1 tablespoon lemon juice, plus wedges to serve
  • Sunflower oil, to shallow-fry
  • Shoestring fries, to serve


  • 1
    Roughly 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.
  • 2
    Lightly 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.
  • 3
    To make the tartare sauce, combine remaining 1 cup (300g) mayonnaise with cornichons and lemon juice. Set aside.
  • 4
    Heat 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


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