These prawn cakes are ready to eat in under 20 minutes, and are a perfect starter for any occasion, or just pop a few more on the plate for a delicious evening meal!

250 g ready-cooked prawns, shelled  250 g cooked hake fillets, flaked  3 spring onions, chopped  1/3 cup freshly chopped coriander  3 potatoes, boiled and mashed  5 ml Robertsons spice for Fish Robertsons Lemon Pepper to taste 1 egg, beaten  120 g flour  ½ cup vegetable oil  Method: Chop the prawns into chunks and combine with the hake, spring onion, coriander and mashed potato. Add the Fish spice and Lemon Pepper to taste. Gently mould into cakes, lightly brush with beaten egg and dust with a little flour. Place a pan over a medium to high heat and add the vegetable oil. When hot, shallow-fry the fish cakes until cooked through and golden brown on all sides. Serve with fresh rocket leaves and a sweet chilli sauce.