These croquettes are fantastic for a snack or starter for dinner. They can also be made in batches and frozen for a later date.
Heat the 1 tbsp of oil in a pan, add the onion and cook gently for about 5 minutes until the onion is softened.
Mix the cooked onion with the chopped prawns, potato, herbs and lemon zest. Season with salt and pepper and mix well.
Divide the mixture into 12 balls. Roll each ball to form a log shape. Pop them on a plate, cover then place in the fridge for 30 minutes to firm up. Place the flour, eggs and breadcrumbs into separate bowls. To coat the croquettes roll them in the flour, then the egg and finally the breadcrumbs.
Heat the oil in a deep fat fryer or a large deep pan to 180°C. Deep fry them for 3 minutes, or until golden coloured. Once cooked, transfer to kitchen paper until ready to serve.
Serve 2 croquettes per portion with the seafood sauce, sprinkled with a little paprika and cress, if desired, and with lemon wedges on the side.