This is some proper posh nosh. A fish cake made with sweet potato and embedded with a prawn makes a dish fit for any fancy affair!
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200 g cooked prawns
170 g tin of crabmeat
1 whole lemon
1 whole egg
1 beaten egg yolk
a hanful of chives
300 g mashed potato
250 g sweet potato
6 raw king prawns
1 tbsp flour
1 shot of olive oil
1 dollop chilli Jam
1 portion dressed salad
Preheat an oven to 180°C.
Prepping The Seafood
Drain the crabmeat from the tin.
Roughly chop the prawns so that they are a similar size to the crabmeat chunks.
Place them both into a bowl and grate in the lemon zest, then squeeze in the juice of half of it.
Add the mashed potato, whole beaten egg and chopped chives, then season and mix well.
Grate the sweet potato using a food processor with grating disc or by hand and mix into the fish cakes.
Forming The Cakes
Using floured hands, mould the potato mix into balls, and flatten so they are about 2cm deep.
Press a prawn into each fish cake so it looks almost like a fossil in a rock.
Cooking The Fishcakes
Heat some oil in a frying pan.
Colour the fish cakes on each side in the pan for a minute or so until golden brown, then place on a baking tray.
Bake in the oven for 15 minutes to finish cooking the sweet potato right through.
Serve with a small pot of chilli jam and a mixed side salad.
Makes 8 (2 per portion as a main course)