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Corn and Prawn Cakes


This dish is always big hit in our family. The kids love corn and prawns and these corn cakes remind them of their sweeter counterpart, pancakes. A sure winner! For the adults in the family, I add a bit of extra oomph at the end by mixing in fresh cilantro and red chilli. As an accompaniment, a fresh tomato salad or mixed green salad will do just fine.








Ingredients (serves 4):

  • 3 spring onions, finely chopped

  • 50g/2oz polenta or fine cornmeal

  • 50g/2oz plain flour

  • 225g/8oz sweetcorn, tinned or frozen (drained if tinned)

  • 3 large eggs

  • 75ml/1/3 cup milk

  • 40g/1.5oz butter, soft

  • 200g/7oz raw prawns, roughly chopped

  • 2 Tbsp groundnut oil

  • Pinch of salt and pepper


1. Heat half the groundnut oil in a frying pan and gently sauté the spring onions for about a minute.

2. Put the polenta, flour, half of the sweetcorn, eggs, milk and butter into a food processor and mix together using the pulse button. Season and stir in the rest of the corn, the spring onions and the prawns by hand.

3. Heat the remaining groundnut oil in a frying pan and, once it is hot, ladle the corn cake batter into the pan. The cakes should be about 10cm (3inches) in diameter. Flip the cakes over once the surface starts to bubble and each cake has set underneath. Add more oil if you need to.

4. Serve the corn cakes with a green salad, guacamole, carrot sticks, green beans or cherry tomatoes.


* Little Tip: if I am making this dish for the whole family, I prepare the kids’ corn cakes first. Then I add a red chilli deseeded, finely chopped and fried in a bit of oil to the batter. I also mix in a handful of chopped coriander.



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