Mini prawn & sweetcorn cakes

• raw peeled king prawn↗300g g
• can sweetcorn↗340g g

  drained

• cumin seed↗2 tsp tsp
• self-raising flour↗100g g
• small pack coriander

  chopped

• bunch spring onions↗

  chopped

• sunflower or vegetable oil↗

  for frying

Step-by-step instructions

1. 1

   Put half the prawns, half the sweetcorn, half the cumin seeds, all the flour, 100ml water and some seasoning into a food processor. Whizz until smooth, then tip into a bowl.

2. 2

   Roughly chop the remaining prawns and add to the mixture with the remaining sweetcorn and cumin seeds, the coriander and spring onions. Mix well.

3. 3

   In a large pan or wok, heat enough oil to come 1-2cm up the side of the pan. Spoon walnut-sized blobs of the mixture into the hot oil. Squash down a little with a spoon and cook for 1-2 mins each side until golden brown and crisp (you will have to do this in batches). Drain on kitchen paper and serve warm.