Prawn Croquettes staring Marcella's Onion

An Apéro born from Easter leftovers and Marcella’s onion

There’s something especially satisfying about the morning after a long lunch. The tablecloth might still be draped across the table, a little crumpled from conversation and leaning elbows. The fridge holds its treasures, leftover prawns, a few remnants of sauce, perhaps a cooked potato or two, and the mind turns to transformation.

These prawn croquettes began the day after my Easter luncheon. The meal itself featured Marcella Hazan’s butter-rich tomato sauce, the one where an onion is halved and gently simmered, only to be lifted out at the end, having quietly done its job. I never throw that onion away, it’s too good. Too steeped in the memory of the meal. So I diced it, sautéed it in olive oil with finely chopped parsley stalks until it caramelised just enough, then drained it and tucked the flavoured oil aside for a salad dressing.

To that warm tangle of onion and parsley, I added two cups of riced potato, a spoonful of sliced capers, and a few finely diced prawns leftover from the pasta. It didn’t need seasoning, the prawns had been cooked in that glorious sauce, and the capers gave the right bite of brightness.

With a few more prawns on hand, I sliced them lengthwise to create elegant little curves of sweetness to hide in the centre of each croquette. I paired each one with a small stick of mozzarella, rolled the potato mixture into balls, flattened them on a plate, tucked in the filling, then coaxed each one into shape, little logs about 6–7cm long, ready for their golden coat.

A simple breading of cornflour, egg wash, and panko crumbs followed. Into the fridge they went, to firm up before their quick swim in hot oil. I always fry in a small saucepan, with just enough rice bran oil to cook two croquettes at a time. It keeps the oil fresh, reduces waste, and feels somehow more deliberate. Before I began, I dropped in a single hot chilli to perfume the oil ever so slightly, a whisper of heat, not a shout.

They cooked in minutes. Crisp shells, molten centres, that pink curl of prawn nestled inside. We ate them with a few sauces at hand, aioli mayonnaise, a swirl of salsa verde, or the last spoonful of Marcella’s tomato sauce loosened with a little sour cream.

Little bites. Big pleasure. A perfect Apéro.

If you’d like to hear more about the Easter meal that inspired these, keep an eye out for this week’s Spice Chronicles newsletter, I’ll be sharing the full story of the feast and all the beautiful leftovers that followed.

Freshly fried croquettes

Prawn Croquettes

Ingredients

• 2 cups cooked potato, passed through a ricer (or well mashed)

• 1 medium onion, diced

• 2 tablespoons finely chopped parsley stalks

• Olive oil, for sautéing

• 4–5 cooked prawns, finely diced

• 1 tablespoon finely sliced capers

• 6–8 whole cooked prawns, halved lengthwise

• Mozzarella, cut into sticks

• Salt and pepper, to taste (if not using seasoned prawns)

• Cornflour

• 1 egg, beaten

• Panko breadcrumbs

• Rice bran oil (or other neutral oil) for frying

• 1 dried or fresh red chilli (optional)

Making Prawn Croquettes

Method

1. Sauté the aromatics: In a little olive oil, gently sauté the diced onion and parsley stalks until golden and slightly caramelised. Drain and reserve the oil for salad dressing.

2. Make the base: In a bowl, mix the caramelised onion mixture with the riced potato, diced prawns, and capers. Taste and season if needed.

3. Form the croquettes: Take heaped tablespoons of mixture and form into balls. Flatten each one in your palm, add a piece of mozzarella and a halved prawn to the centre, and fold the mixture back over to enclose. Shape into small logs.

4. Crumb: Roll in cornflour, dip in egg, then coat in panko crumbs. Chill in the fridge for at least 30 minutes.

5. Fry: Heat a small saucepan with enough oil to just cover a croquette or two. Drop in a chilli to lightly scent the oil, then fry the croquettes until golden. Drain on absorbent paper.

6. Serve: With your favourite dipping sauces, aioli, a swirl of salsa verde through plain mayonnaise, or warmed tomato sauce loosened with sour cream.

Filling the croquettes with mozzarella & prawns, then coating

Here’s Marcella’s Tomato Sauce Recipe

Marcella Hazan's Tomato Sauce with Onion and Butter

Prawn Coquettes using Marcella Hazan’s leftover onion

One more thing, I have a little Easter sale going on right now until the end of April. I’m offering a 50% reduction for all new yearly paid subscriptions. I’d be sincerely grateful for your support if you can afford to take out a paid subscription, but please know I welcome your company either way.

©Lisa McLean 2025