Kumara and prawn fritters

Name: Kumara and prawn fritters
Yield: 16
Ingredients: 1 medium Orange kumara, peeled and shredded (Main); 250 g Raw prawns, shelled, coarsely chopped (Main); 1 Large egg, lightly beaten; 3 Tbsp Self raising flour; 3 Tbsp Coriander, finely chopped; 1 Kaffir lime, finely grated rind only, or use rind of a Tahitian lime; 1 Tbsp Lime juice, or lemon juice; ¼ cup Milk, use up to ½ cup, use coconut milk if preferred; 1 dash Rice bran oil, for frying

Makes: 16

Jan Bilton

Food writer and cookbook author.

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Add chopped chilli to increase the heat, if preferred.

Ingredients

1 medium	Orange kumara, peeled and shredded (Main)
250 g	Raw prawns, shelled, coarsely chopped (Main)
1	Large egg, lightly beaten
3 Tbsp	Self raising flour
3 Tbsp	Coriander, finely chopped
1	Kaffir lime, finely grated rind only, or use rind of a Tahitian lime
1 Tbsp	Lime juice, or lemon juice
¼ cup	Milk, use up to ½ cup, use coconut milk if preferred
1 dash	Rice bran oil, for frying

Directions

Combine all the ingredients — except the oil — seasoning to taste with salt and pepper and adding enough milk or coconut milk to combine.
Heat the rice bran oil in a non-stick frying pan. Add tablespoons of the mixture in batches, cooking for 1-2 minutes each side on medium heat. Remove and keep warm in the oven while cooking the remainder.
Great served with chilli sauce or sour cream.