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!
Preheat an oven to 180°C.
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.
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.
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)