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 pf sunflower oil in a pan, add the onion and cook gently for about 5 minutes until the onion is softened.
Take 200g of the prawns and chop (leave the remainder whole for a garnish). In a bowl, mix together the chopped prawns, potato, herbs, lemon zest and cooked onion. 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 until hot. Deep fry them for 3 minutes (alternatively, place them in a preheated oven for 8 minutes at 180°C/fan 160°C/Gas Mark 4)
Serve the croquettes with the reserved prawns, seafood sauce sprinkled with a little paprika, and cress.