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Spicy prawn and watercress cakes

Watercress is a member of the mustard family and has a peppery edge when used raw as a salad leaf, but a milder flavour when cooked. It’s also highly nutritious.

  • Timer Prep 20 min
    Cook 16 min
  • Chart 157.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Deseed the red chillis. Zest and juice the limes. Remove the tough stalks from the watercress. Chop the tomatoes.

For the Prawn Cakes

For the Salsa

And the rest...

  1. 1 Put the spring onions, half the chilli and half the lime zest and juice in a food processor and whizz to a rough purée.
  2. 2 Add half the watercress and all the prawns, then whizz again until roughly chopped.
  3. 3 Shape into 8 small cakes and dust with the cornflour.
  4. 4 Heat the oil in a non-stick frying pan and cook the cakes for 6-8 minutes each side until golden and cooked through. Drain on kitchen paper.
  5. 5 Meanwhile, heat a griddle pan until it’s smoking, then cook the corn cob for about 5 minutes, turning often, until charred.
  6. 6 Stand the corn on its end on a board, then remove the kernels with a sharp knife. Combine in a bowl with the tomatoes, remaining chilli, lime zest and juice, sesame oil and coriander.
  7. 7 Serve with the prawn cakes and the rest of the watercress.
  • Average per serving
  • Calories 157.0kCal
  • Fat4.3g
  • Saturated0.9g
  • Salt0.4g
  • Carbohydrates13.4
  • Sugar2.1g
  • Protein16.3g
  • Fibre1.7g