Mini Prawn Sweetcorn Cakes Recipes

MINI PRAWN & SWEETCORN CAKES

Steps:

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

MINI SHRIMP CAKES WITH GINGER BUTTER

Steps:

• For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
• For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
• Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.

MINI CORN CAKES

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
• In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
• In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

SHRIMP CORN CAKES WITH SOY MAYO

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.

SOUTHWESTERN MINI CORN CAKE APPETIZERS

Steps:

• In a bowl, combine corn, bell pepper, parsley and green onion.
• Stir in the pancake batter, salt and pepper.
• Heat a non-stick skillet over medium heat and brush pan with butter.
• Add heaping tablespoons of batter, cook until golden brown on each side. Remove and place in warm over while cooking rest of batter.
• Serve warm with small dollop of sour cream and garnish with chive.

SWEET CHILLI PRAWN CAKES

Steps:

• Place prawn meat, egg white, lime leaves, sweet chili sauce, corn flakes and rice flour in a food processor and process till the mixture is combined, BUT not smooth.
• With wet hands, shape the mixture into small cakes.
• Heat enough oil in a frying pan over medium heat to shallow fry.
• Add prawn cakes a few at a time and cook for 3 minutes on each side, or till golden brown.
• Place the cooked prawn cakes on kitchen towels to soak up the excess oil.
• Serve with the extra sweet chili sauce.

MINI CORN CAKES WITH SCALLIONS

Steps:

• Preheat oven to 400 degrees. Coat two 12-cup mini muffin pans with cooking spray.
• In a large bowl, combine corn, milk, egg, sugar, scallion whites, baking powder, 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne. Stir in cornmeal and flour.
• Drop batter by rounded tablespoons into prepared muffin pans. Bake until cakes are just set in the center, 8 to 10 minutes. Loosen with a table knife, and remove from pans. Serve corn cakes immediately, garnished with sour cream and scallion greens.