Prawn & sweet potato cakes

Prawn & sweet potato cakes

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(3 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
Pan-fry spiced prawn and sweet potato patties, then serve with a fresh salsa of cucumber, red onion, lime juice and coriander

Nutrition and extra info

Nutrition: per serving

  • kcal322
  • fat12g
  • saturates7g
  • carbs36g
  • sugars13g
  • fibre5g
  • protein15g
  • salt2g


  • 500g sweet potatoes, peeled and cut into small chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • ½ cucumber, diced
  • 1 small red onion, finely chopped
  • juice 2 limes



    The same shape, but smaller than…

  • small bunch coriander, chopped
  • 5 tsp reduced-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 red chillies, deseeded and finely chopped
  • 300g shelled cooked king prawns, roughly chopped
  • 50g plain flour
  • 3 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


  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. 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.

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Comments, questions and tips

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18th Feb, 2015
Found the mixture very wet and the cakes were subsequently mushy - not sure if more flour would help or not.
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