This crispy prawn cocktail cakes recipe is inspired by the nostalgic flavours of prawn cocktail. Golden little cakes are packed with juicy Honduran prawns and seafood sauce. Serve with creamy avocado and a dollop of seafood sauce, and you’ve got the starter that everyone secretly wants to be the main.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
3
For the prawn cakes
1 pack
(200 g)
(200 g)
M&S frozen raw Honduran prawn, defrosted
10 g
M&S fresh chives, finely chopped
10 g
M&S fresh parsley, finely chopped
2 tsp
Dijon mustard
2 tsp
Worcestershire sauce
1 tsp
Tabasco sauce
1/2 tsp
smoked paprika
1
M&S large free-range egg, beaten
120 g
white breadcrumbs
To serve
1 pack
(229 g)
(229 g)
little gem lettuce, leaves separated
1
avocado, thinly sliced
4 tbsp
M&S seafood sauce
1
M&S Remarksable Value lemon, cut into wedges
1 pinch
smoked paprika
