August 2009

Prawn Cake topped with a Mango Salsa

Ingredients - Serves 4

100g prawn tail
1 shallot
50g breadcrumbs
1 egg
1 medium potato, cooked and mashed
1 bunch chopped fine herbs, either parsley, chives, dill or basil
Salt and pepper

Mango salsa

1 small ripe mango
A small shallot
¼ red peppers
Small bunch chopped chives
½ small cucumbers
½ cup olive oil
50ml white wine vinegar

Method

Pan fry the prawns in a little olive oil.  Remove from the heat and allow to cool. Finely chop the prawns and the shallot. In a bowl place the prawns, shallots, breadcrumbs, egg, potato and herbs and mix it all together. If the mix is a little to wet add a little more breadcrumbs. Divide into 4 equal portions and place in the fringe for 20 minutes.

To make the salsa

Finely chop all the dry ingredients and place in a bowl, add the olive oil and vinegar, season to taste.

Serve

Gently coat the prawn cakes in a little flour, pan-fry in olive oil for 4 minutes each side. M Place each cake on top of some greens, top with some of the salsa. Garnish with some lemon and dill dressing.