Kumara and prawn fritters
makes 16
Add chopped chilli to increase the heat, if preferred.
Ingredients
| 1 medium | Orange kumara, peeled and shredded (Main) |
| 250 g | Raw prawns, shelled, coarsely chopped (Main) |
| 1 | Large egg, lightly beaten |
| 3 Tbsp | Self raising flour |
| 3 Tbsp | Coriander, finely chopped |
| 1 | Kaffir lime, finely grated rind only, or use rind of a Tahitian lime |
| 1 Tbsp | Lime juice, or lemon juice |
| ¼ cup | Milk, use up to ½ cup, use coconut milk if preferred |
| 1 dash | Rice bran oil, for frying |
Directions
- Combine all the ingredients — except the oil — seasoning to taste with salt and pepper and adding enough milk or coconut milk to combine.
- Heat the rice bran oil in a non-stick frying pan. Add tablespoons of the mixture in batches, cooking for 1-2 minutes each side on medium heat. Remove and keep warm in the oven while cooking the remainder.
- Great served with chilli sauce or sour cream.