Gourmet food for a fiver (spicy prawn cakes)

Ingredients

• 700 g frozen peeled raw prawns, thawed
• 2 spring onions, trimmed and finely chopped
• 4 tsp hot chilli sauce
• 130 g panko breadcrumbs
• 2 tbsp Dijon mustard
• 2 large eggs, beaten
• 2 tsp lemon juice
• 1/2 tsp sea salt
• black pepper
• 3 tbsp olive oil
• 4 spring onions
• coriander leaves
• dill leaves
• sweet chilli sauce
• lime wedges

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Preparation

• Put about one third of the raw prawns into a food processor and pulse to a smooth paste. Transfer to a large bowl.
• Chop the remaining prawns into 1cm pieces. Add to the prawn paste with the beaten eggs, chopped spring onions, mustard, lemon juice, chilli sauce, salt, a grinding of pepper and 50g of the breadcrumbs. Mix well with your hands until evenly combined.
• Shape the mixture into 12 patties, about 7cm in diameter, and coat with the remaining breadcrumbs. Place on a tray, cover and chill for 1 hour to firm up. Prepare the garnish. Slice the green part of the spring onions on the diagonal, then slit the white part lengthways to open it out slightly. Set aside.
• Place a large non-stick frying pan over a medium heat and add the olive oil. When hot, pan-fry the prawn cakes in two batches for about 4 minutes on each side until golden brown and cooked through. Drain on kitchen paper and keep warm.
• To serve, place 3 prawns cakes on each warm plate and scatter with the spring onions, coriander, dill, and a sprinkling of salt.