Thursday, 11 April 2013

Sweet Potato Thai Prawn Cakes with Lemon Spinach - Vegan and Dairy Free

This is a great recipe for using up leftover mash. If you don't know what to do with it, fish cakes never fail.

                                      Ingredients (makes 4 prawn cakes - serves 2)

                             1 large sweet potato (about 8 oz), peeled and chopped
                                     1 potato (4oz), peeled and chopped
                           1/2 red onion, finely chopped
                             1 clove of garlic, crushed
                               1 cm piece of ginger, grated
                                  a few slices of chilli (or more)
small bunch of fresh coriander, leaves and stalks, finely chopped
1 tsp lemon juice
100g cooked king prawns
salt and pepper
flour for dusting

1. Start by cooking the potatoes until very soft, then drain and mash well. Sauté the onion, garlic, ginger and chilli in a frying pan with a little vegetable oil. When they are soft, add them to the mashed potatoes along with all the other ingredients.

2. Shape the cakes into balls and dust with flour. If the mixture seems runny, add 1 tbsp of breadcrumbs or flour.

3. Add a little vegetable oil to the pan used to cook the onion mix, and fry the cakes for 5-10 minutes on a medium heat. 

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