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Average: 3.7 (3 votes)


800 g sweet potatoes
250 g prawns, cleaned and prepared
1 egg
3 - 4 tbsp cornmeal
1 chilli
1 shallot
2 tbsp freshly chopped parsley
Oil, for frying

For the raita:

1 cucumber
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

To garnish:

Mint leaves
Lime wedges

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For 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.