Prawn & Spinach Fritters


  • 300g cooked shelled king prawns, roughly chopped
  • 1 bunch spring onions, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 80g baby spinach leaves, roughly chopped
  • 2 medium tomatoes, seeded and roughly chopped
  • 50g self raising flour
  • 2 eggs
  • 1 lemon, halved
  • freshly ground black pepper
  • 2 tsp rapeseed oil
  • 2 x 250g Tilda Steamed Roasted Vegetable Wholegrain Brown Basmati Rice
  • 2 tbsp coriander, roughly chopped


Calories columnFat columnSaturates columnSugars columnSalt column
318 per serving
15% %GDA
9g per serving
13% %GDA
2g per serving
10% %GDA
4g per serving
4% %GDA
1.70g per serving
28% %GDA


  1. Tip the chopped prawns into a bowl with the spring onions, chilli, spinach and tomatoes and mix well.

  2. Add the flour and stir through until combined, then add the eggs, the juice of ½ lemon and plenty of black pepper and stir once more – it will be like a sloppy pancake mixture.

  3. Set to one side for 10 minutes before frying – this will soften the spinach and make the pancakes easier to cook.

  4. Heat a frying pan until hot, add half the oil and large spoonfuls of the mixture (you should have 12 in total). Fry for 2-3 minutes until just set and golden brown, then flip over and cook on the other side for another 2-3 minutes until firm and golden brown. Remove and place onto a plate and keep warm while you repeat with the remaining mixture.

  5. Meanwhile, heat the rice according to packet instructions.

  6. Divide the rice between the serving plates, then scatter the coriander over the top, pile the prawn fritters alongside and squeeze the lemon juice over the top. Serve straightaway.