Prawn & sweet potato cakes
Prawn & sweet potato cakes
Ingredients
- 500g sweet potatoes peeled and cut into small chunks
- ½ cucumber diced
- 1 small red onion finely chopped
- juice 2 limes
- small bunch coriander chopped
- 5 tsp reduced-salt soy sauce
- 3 spring onions finely chopped
- 2 red chillies deseeded and finely chopped
- 300g shelled cooked king prawns roughly chopped
- 50g plain flour
- 3 tbsp vegetable or sunflower oil
Instructions
- 1
Bring a pan of salted water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked. Meanwhile, make the salsa by mixing the cucumber, red onion, lime juice, coriander and 2 tsp soy sauce.
15 min - 2
Drain the potatoes and return to the pan over a low heat for 3 mins while mashing with a fork, to steam off excess water.
3 min - 3
Remove the potatoes from the heat and stir in the spring onions, chillies, prawns, flour and the remaining soy sauce. The mixture will be soft but not runny – chill for 20 mins to firm up if necessary. Heat the oil in a large frying pan over a medium heat. Drop tbsps of mixture into the pan and squash down with the back of the spoon. Fry for 3-4 mins each side until golden. Keep warm in a low oven while you fry the rest of the mixture. Serve with the chilli sauce and the salsa.
4 min
Nutrition
Per serving (based on 4 servings)
