The perfect lunch dish...... spicy prawn cakes with ginger and chilli.
175gm cooked prawns, chopped
500gm boiled potatoes in 1/2 tsp salt, skin removed
2 stalks of spring onions, finely chopped
2-3 Indian green chillies, finely chopped
1 large tsp finely grated ginger
1/2 tsp ground white pepper
1/2 tsp mango (amchur) powder
1/2 tsp ground coriander
100gm white bread crumbs
2 eggs, beaten
Oil for shallow frying, at least 1 1/2 cm deep
Place the boiled potatoes into a medium size bowl and allow to cool.
Once cooled sprinkle in all the dried spices, herbs, salt and using a fork, gently break up the potatoes into small pieces.
Add the chopped prawns and mix in well.
Make 8 equal size patties using your hands, gently patting all the edges together.
One by one place the patties into beaten egg and then into a bowl of white breadcrumbs, cover evenly and leave aside for 30 minutes.
Shallow fry the cakes in batches of 4 on a fairly high heat for 2 minutes on either side, remove to a plate of kitchen towels to remove excess oil.
Serve hot with a salad and a chilli tangy dip of your choice.