Serves 4

• 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edward
• a bunch of spring onions – finely chopped
• 2 corn on the cob or 175g/6oz frozen corn
• 200g/8oz peeled prawns – defrosted if frozen
• a good handful of fresh parsley – chopped
• salt and black pepper
• oil and a knob of butter

Peel and boil the potatoes for about 20/25 minutes until just tender. Leave them to cool, then grate into a large bowl using a coarse grater.

Strip the corn from corn if using fresh. Boil the fresh or frozen corn for about 3 minutes, then drain well and add to the potatoes with the spring onions, prawns, parsley and plenty of salt and pepper, mixing well.

Shape the mixture between your hands into eight cakes. Dust lightly with flour. Chill for a least an hour on a plate covered with cling film, or until you are ready to cook them.

Heat the butter and a drizzle of oil in a pan, add four cakes and fry for 3 minutes, flip over and fry for a further ¾ minutes, until crisp and golden. Remove and keep warm while you cook the rest of the cakes.

Serve with a green salad.

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