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Potato prawn cakes with a chilli yogurt dip

A satisfying tasty lunch snack!

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Potato prawn cakes with a chilli yogurt dip

At a glance

Serves:
4
Difficulty:
Easy
 
 
© Becky Lawton

Ingredients

    • 700g potatoes peeled, cut into chunks
    • 3 garlic Cloves, peeled
    • 1 large red chili finely chopped
    • 1 tsp. ground Turmeric
    • 2 tbsp. vegetable oil
    • 200g peeled prawns
    • Half squeezed lemon

    FOR THE DIP:

    • 1 pot of small yogurt
    • Half of one lemon
    • 1 chili
    • 1 handful chopped mint
    • 1 tbsp., flour

Method

  1. Crush the garlic Cloves with the side of a knife.  Put in the pan with the potatoes, chili and Turmeric, cover with water and bring to the boil.
  2. Meanwhile whizz the prawns and the lemon juice up in a food processor.
  3. Drain, retaining the garlic and chili.  Return to the pan for a minute to dry out over a low heat.   Season, and then mash the potatoes, garlic, chili and prawns together.  Cool, then form into 8 cakes and brush with flour.
  4. Heat 2 tbsps. Oil in a frying pan.  Add the cakes and fry for 3 minutes each side until golden brown.  Serve with the yogurt dip.

YOGURT CHILLI DIP:

  1. Mix all of the ingredients up and serve.

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