Ingredients
- 500g sweet potatoes, peeled and cut into small chunks
- ½ cucumber, diced
- 1 small red onion, finely chopped
- juice 2 limes
- small bunch coriander, chopped
- 5 tsp reduced-salt soy sauce
- 3 spring onions, finely chopped
- 2 red chillies, deseeded and finely chopped
- 300g shelled cooked king prawns, roughly chopped
- 50g plain flour
- 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.