This is a delicious twist on the traditional fishcake. Use juicy king prawns paired with Asian flavours like wasabi paste, spring onions and fresh ginger. It's great for using up leftover potato and perfect to freeze.
Heat the oil in a frying pan, add the prawns and white ends of the spring onions, season and cook for 2-3 minutes, until the prawns turn pink. Add the ginger, soy and the green parts of the spring onion and fry for 1-2 minutes. Remove from the heat and cool.
Add the prawn mixture, wasabi, lime zest and juice to the mashed potato and season. Mix and shape into 8 fishcakes. Dust with flour and put on a baking tray lined with nonstick baking paper. Chill for 20 minutes.
Heat 1cm (1/2in) oil in a large frying pan. Fry the fishcakes for 3-4 minutes on each side, until golden.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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