ready in 35 min.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a muffin tray with 8 paper cases.
Mix together the prawns, courgette and lemon juice. Whisk together the eggs, parmesan and crème fraîche and season with salt and ground black pepper. Divide the egg mixture evenly between the cases and add around 1 tbsp of the courgette and prawns to each one.
Bake in the oven for around 15 minutes until the cakes are golden yellow.
Remove from the oven and leave to cool in the tray for 5 minutes then serve, garnished with herbs if desired.