Prawn & sweet potato cakes

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

  • Prep:20 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 322
  • fat 12g
  • saturates 7g
  • carbs 36g
  • sugars 13g
  • fibre 5g
  • protein 15g
  • salt 2g


  • 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


  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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