Sweet potato and prawn cakes with cucumber raita recipe
- Cuisine: Modern Australian
- Serves 4
Ingredients800 g sweet potatoes
250 g prawns, cleaned and prepared
3 - 4 tbsp cornmeal
2 tbsp freshly chopped parsley
Oil, for frying
For the raita:
1 tbsp finely chopped parsley
1 tbsp finely chopped mint
250 g yoghurt
1/2 tsp ground caraway
1/2 tsp ground coriander
Salt and freshly ground pepper
PreparationFor the raita, peel the cucumber, halve lengthwise, scrape out the seeds and finely dice the flesh. Mix with the yoghurt and add the caraway, coriander, salt and pepper. Leave to stand for about 1 hour then check the seasoning.
For the sweet potato cakes, peel the sweet potatoes and grate coarsely with a vegetable grater. Finely chop the chilli. Peel and finely dice the shallot. Stir both into the sweet potato with the parsley and the egg.
Add enough cornmeal to produce a soft but not runny mixture. Add the prawns and season with salt. Heat the oil and put tablespoonfuls of the mixture into the hot oil in small heaps. Fry for 1-2 minutes, or until golden brown, then turn over and fry until the other side is nicely browned.
Serve with the raita and garnish with lime wedges and mint.
If you enjoyed this Sweet potato and prawn cakes with cucumber raita recipe then browse more Modern Australian recipes, appetiser recipes, stockfood recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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