Prawn & sweet potato cakes

• sweet potatoes↗500g g

  peeled and cut into small chunks

• cucumber↗½

  diced

• small red onion↗1

  finely chopped

• limes↗juice 2
• small bunch coriander

  chopped

• reduced-salt soy sauce↗5 tsp tsp
• spring onions↗3

  finely chopped

• red chillies↗2

  deseeded and finely chopped

• shelled cooked king prawns300g g

  roughly chopped

• plain flour↗50g g
• vegetable or sunflower oil3 tbsp tbsp

Step-by-step instructions

1. 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. 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.

2. 2

   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.