Prawn And Chorizo Cakes With Tomato Salsa Recipe

Name: Prawn And Chorizo Cakes With Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 desiree potatoes, unpeeled, chopped; 1 onion, quartered; 3 bay leaves; 1 teaspoon coriander seed; 1 corn on the cob; 1 chorizo sausage, finely chopped; 1 pinch cayenne pepper; 1 egg; 500 g green prawns or 1 lb green prawns; sea salt, to taste; cracked black pepper, to taste; olive oil, for frying; salsa; 4 tomatoes; 1 small red fresh chili pepper, thinly sliced; 1/4 cup red wine vinegar; 2 tablespoons extra virgin olive oil; 2 teaspoons grainy mustard; sea salt, to taste; fresh ground black pepper, to taste

Servings: persons

2 desiree potatoes, unpeeled, chopped
1 onion, quartered
3 bay leaves
1 teaspoon coriander seed
1 corn on the cob
1 chorizo sausage, finely chopped
1 pinch cayenne pepper
1 egg
500 g green prawns or 1 lb green prawns
sea salt, to taste
cracked black pepper, to taste
olive oil, for frying
salsa
4 tomatoes
1 small red fresh chili pepper, thinly sliced
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
2 teaspoons grainy mustard
sea salt, to taste
fresh ground black pepper, to taste

1
Put the potatoes, onion, bay leaves and coriander seeds in a large heavy-based pan; cover with water and bring to the boil; cook the potato until it is tender; drain and discard the onion, bay leaves and coriander and mash the potato with a fork.
2
Cook the corn cob in boiling water for 5 minutes until tender; drain, cool and remove the kernels from cob; add the corn kernels to the mashed potato; add the chorizo, cayenne and egg; and stir until all the ingredients are well-combined.
3
Peel the prawns, remove the veins and chop the flesh into small pieces; add to the potato mixture, season with salt and pepper and stir to combine; shape 1/4 cupfuls of the mixture into patties.
4
Heat a small amount of the oil in a non-stick frying pan over a medium heat; cook 4 patties at a time for 3-4 minutes each side until the prawn pieces turn pink and the patties are golden.
5
To make the omato Salsa: Cut the tomatoes into quarters and remove the membrane and seeds; thinly slice the tomato pieces and put in a bowl with the chilli, vinegar, oil and mustard; season with salt and pepper and mix to combine; serve the Salsa with the Prawn and Chorizo Cakes.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 desiree potatoes, unpeeled, chopped, 1 onion, quartered, 3 bay leaves, 1 teaspoon coriander seed, and more.

Yes, Prawn And Chorizo Cakes With Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Prawn And Chorizo Cakes With Tomato Salsa

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