Spicy potato cakes with stir-fried prawns Recipe

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45 min

These potato cakes are easy to make and are guaranteed to get your tongue tingling!


  • 30ml (2tbsp) sunflower oil
  • 1 small onion, chopped
  • 10ml (2tsp) mild curry paste
  • 900g (2lb) potatoes, peeled, mashed and cooled
  • 100g (4oz) each frozen peas and sweetcorn kernels, thawed
  • 45ml (3tbsp) fresh chopped coriander
  • 30ml (2tbsp) flour
  • 1 large egg, beaten
  • 75g (3oz) fresh white breadcrumbs
  • Oil for shallow-frying
  • 275g (10oz) tiger prawns


  • Heat half the sunflower oil in a frying pan and cook the onion for 5 mins. Stir in the curry paste and

  • cook for 1 min. Mix into the mashed potato with the peas, sweetcorn and 30ml (2tbsp) of the coriander.

  • Season with salt and freshly ground black pepper.

  • Shape into 8 round potato cakes. Dust each with flour then dip into beaten egg and coat with breadcrumbs.

  • Shallow-fry the potato cakes in hot oil for 2-3 mins on each side until golden. Drain on kitchen paper.

  • Heat the rest of the sunflower oil in a frying pan and stir-fry the prawns with the remaining coriander.

  • Serve with the potato cakes.

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