PRAWN AND CHORIZO CAKES WITH TOMATO SALSA
Flavoursome prawn and chorizo cakes served with a tomato salsa from Better Homes and Gardens, found online, but lots of people I've cooked for would love this - which is what drew my attention to it. From Wikipedia: In commercial farming and fishery, the terms prawn and shrimp are generally used interchangeably. In European countries, particularly the United Kingdom, the word "prawns" is far more common on menus than the term "shrimp", which is generally only used in North America. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called "king prawns"). Australia and other Commonwealth countries including South Africa follow this European/British use to an even greater extent, using the word "prawn" almost exclusively. In Spain, gambas al ajillo (translated to garlic prawns) is a popular dish with both the locals and tourists, traditionally served as tapas.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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 ¼ cupfuls of the mixture into patties.
- 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.
- 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.
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#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #lunch #main-dish #potatoes #seafood #vegetables #australian #dinner-party #shrimp #stove-top #dietary #spicy #gluten-free #low-saturated-fat #low-calorie #low-carb #free-of-something #low-in-something #shellfish #tomatoes #brunch #taste-mood #equipment #presentation #served-hot
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tehseen ullah
[email protected]These cakes were delicious! I made them for a party and they were a big hit. I'll definitely be making them again.
shabana mir
[email protected]These cakes were a bit too dry for my taste. I think I'll add a bit more mayonnaise next time.
Abdelhamid Amer
[email protected]These cakes were easy to make and very tasty. I served them with a side of roasted vegetables and they were perfect.
Yassin Tizgui
[email protected]I made these cakes for my family and they loved them. The cakes were very flavorful and the tomato salsa was a great addition.
Adeel Ben
[email protected]These cakes were amazing! The combination of prawns and chorizo was perfect. The tomato salsa was also very good.
Nickiesha Gayle
[email protected]These cakes were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Rebohile Letsoisa
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were crispy on the outside and moist on the inside. The tomato salsa was also very good.
gorreti kobu
[email protected]These cakes were delicious! I made them for a party and they were a big hit. I'll definitely be making them again.
Willber Alba mandoza
[email protected]These cakes were a bit too spicy for my taste, but my husband loved them. I'll probably make them again with less chorizo next time.
Soul Snxper
[email protected]I'm not a big fan of seafood, but I really enjoyed these cakes. The chorizo and tomato salsa really balanced out the flavor of the prawns.
Jason velarde
[email protected]These cakes were easy to make and very tasty. I served them with a side of roasted potatoes and they were perfect.
R Irshad
[email protected]I made these cakes for a potluck and they were a huge success. Everyone loved them!
Niraj Shing
[email protected]These cakes were a great way to use up some leftover prawns. I also added a bit of chopped red bell pepper to the cakes for some extra color.
john flieger
[email protected]The cakes were delicious, but the salsa was a bit bland. I added some chopped cilantro and jalapeno to give it more flavor.
Tommy Arizona
[email protected]These cakes were a bit too dry for my taste. I think I'll add a bit more mayonnaise next time.
TUHIN MIYA
[email protected]I love how easy these cakes were to make. I didn't have any fresh parsley, so I used dried instead and they still turned out great.
Amiee Rae
[email protected]Followed the recipe exactly and the cakes turned out perfectly. The chorizo gave them a nice spicy kick. Served them with a side of rice and vegetables.
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[email protected]These prawn and chorizo cakes were a hit at my dinner party! The combination of flavors was絶妙, and the tomato salsa added a refreshing touch. Will definitely be making these again.