Prawn and sweet potato cakes
Prawn & sweet potato cakes
Pan-fry spiced prawn and sweet potato patties, then serve with a fresh salsa of cucumber, red onion, lime juice and coriander
- Serves 4
- Easy
Nutrition per serving
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Calories 322
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Carbohydrates 36
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Saturated Fat 7
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Sugar 13
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Protein 15
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Fat 12
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Fiber 5
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Salt 2
Ingredients
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500g sweet potatoes, peeled and cut into small chunks
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½ cucumber, diced
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1 small red onion, finely chopped
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juice 2 limes
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small bunch coriander, chopped
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5 tsp reduced-salt soy sauce
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3 spring onions, finely chopped
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2 red chillies, deseeded and finely chopped
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300g shelled cooked king prawns, roughly chopped
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50g plain flour
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3 tbsp vegetable or sunflower oil
Method
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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. 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.
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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.