Chop 150g peeled raw prawns into small pieces and place in a mixing bowl. Put 250g of peeled raw prawns into a food processor, blitz until smooth, and scrape into the mixing bowl.

Add 2 spring onions, finely chopped, the zest of 1 lemon (or lime), 2 tbsp baby capers, chopped, 2 tbsp each of dill and parsley, finely chopped, and 3 tbsp flour. Season with some salt and pepper and mix well.

Put 100g breadcrumbs into a shallow bowl. Divide the prawn mixture into 12 pieces and shape into patties. Dip the patties in the breadcrumbs to coat. Refrigerate to firm up.

Heat a shallow amount of vegetable oil in a pan and fry till golden on both sides. Keep the prawn cakes warm in a low oven (130c) while you cook all the patties and are ready to serve.

Serve with a lemon or lime wedge. I like to serve it with a celery rémoulade salad.

Makes 12 cakes.