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You can swap the prawns for an equivalent quantity of firm white fish, such as flathead, hoki or cod. The flavour will be milder, but the fish works well with the smoky paprika, chilli, lime and coriander. Pat the fish dry and cut into small pieces before mixing with the sweetcorn and spices.
The mixture can be made the day before and kept in the fridge. Once cooked, fritters keep well overnight.
Warm in an oven on low heat before serving.
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