Za’atar-Crumbed Prawn and Sweet Potato Cakes
|500g||sweet potatoes, peeled and cubed|
|1||onion, finely chopped|
|½ tsp||ground cumin|
|1||green chilli, de-seeded and chopped|
|2||garlic cloves, crushed|
|150g||raw king prawns, shelled and cut into small chunks|
|4 tbsp||olive oil|
|small bunch||of fresh coriander, finely chopped|
|flour for dusting|
|5 tbsp||breadcrumbs (extra)|
|5-6 tbsp||olive oil (extra)|
|Tahini, sumac and lemon sauce (see below for ingredients and method)|
You will need a food processor.
First make the Tahini, Sumac and Lemon Sauce. Place 4 tbsp of tahini in a food processor, add the grated zest and juice of a lemon, along with one crushed garlic clove and ½ tbsp of ground sumac. Process, adding 3 tbsp of olive oil and 120ml water until you get a thin, cream-like consistency. Season to taste and set aside until needed.
Cook the sweet potatoes in boiling water for about 20 minutes, until soft. Drain and roughly mash, then season. In a pan, sauté the onion, cumin, chilli, garlic and prawns in 4 tablespoons of olive oil on a high heat, for 2-3 minutes. Remove from the heat and allow to cool for a few minutes in a mixing bowl. Add the sweet potato mash and fold in 5 tablespoons of breadcrumbs and the coriander. Cover and refrigerate for 30 minutes.
The mixture will be quite sticky, so when you’re ready, flour your hands and shape into 20 little balls, then pat them down into oval-shaped cakes. Combine the za’atar and the second 5 tablespoons of breadcrumbs in a shallow dish. Coat the cakes in the breadcrumb mix, then place on a separate plate ready to fry.
Heat the extra olive oil in a large pan and fry the cakes, a few at a time, on a high heat. Place on kitchen paper to drain.
Serve hot with the Tahini, Sumac and Lemon Sauce.