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Chipotle corn and shrimp cakes with soft boiled eggs

• John Gregory-Smith

Published: July 21, 2019 at 10:02 AM

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Serves 2

Easy

Total time: 30 mins

+ chilling

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This is the ultimate weekend brunch; spicy shrimp cakes served with fragrant coriander oil, soft boiled eggs and parmesan shavings

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Make these chipotle corn and shrimp cakes for a comforting brunch, then check out our smoked haddock fish cakes and healthy fish cakes

Also read our guide on what is chipotle paste for the best advice on where to buy this ingredient.

Ingredients

Nutrition

• 300g floury potatoes

  peeled and cut into chunks

• 120g raw peeled king prawns

• 40g sweetcorn kernels

• 30g drained weight sun-dried tomatoes in oil

  finely chopped

• 2 tbsp chipotle paste

• a large handful coriander leaves

  roughly chopped

• 3 eggs

• 75g panko breadcrumbs

• 1 lime

  juiced

• 3 tbsp olive oil

• 30g baby spinach

• 10g toasted pine nuts

• to serve parmesan

Nutrition: per serving

• kcal670
• fat30.5g
• saturates5.3g
• carbs61.3g
• sugars9.8g
• fibre6.1g
• protein34.7g
• salt1.7g

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Method

• step 1

  Put the potatoes into a large pan of lightly salted, cold water and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until the potatoes are tender. Drain really well, tip into a bowl with a little seasoning, mash and cool.

• step 2

  Cut the prawns into small, even chunks and tip them into a mixing bowl along with the mashed potato, sweetcorn, sun-dried tomatoes, chipotle, ½ the coriander and a good pinch of salt. Mix well and form into 4 patties about 1 1½m thick.

• step 3

  Whisk 1 egg in a bowl and tip the breadcrumbs into a shallow dish. Dunk each cake into the egg and then breadcrumbs, making sure they are completely coated. Put onto a plate and chill for 15 minutes to firm up.

• step 4

  Grind the remaining coriander and a pinch of salt to a smooth paste with a pestle and mortar. Stir in the lime juice and 1 tbsp of oil.

• step 5

  Soft-boil the remaining eggs in a pan of boiling water for 6 minutes until just set. Remove with a slotted spoon and put into a bowl of cold water. Once cool enough to touch, peel and set to one side.

• step 6

  Heat the remaining oil in a large non-stick frying pan over a medium heat and cook the shrimp cakes for 5-6 minutes each side or until golden and cooked through.

• step 7

  To serve, scatter the spinach on to two serving plates and stack two shrimp cakes onto each plate. Slice the eggs in half and put one egg on top of each stack. Drizzle the coriander oil over the top and scatter over the pine nuts. Shave the parmesan over both plates and serve immediately.

Click here to try more of our exciting brunch recipes...

Authors

John Gregory-Smith

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