Stir-fried curly kale with chilli & garlic
A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals
Prawn & sweet potato cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g sweet potatoespeeled and cut into small chunks
- ½ cucumberdiced
- 1 small red onionfinely chopped
- juice 2 limes
- small bunch corianderchopped
- 5 tsp reduced-salt soy sauce
- 3 spring onionsfinely chopped
- 2 red chilliesdeseeded and finely chopped
- 300g shelled cooked king prawnsroughly chopped
- 50g plain flour
- 3 tbsp vegetable or sunflower oil
Nutrition: per serving
- kcal322low
- fat12g
- saturates7g
- carbs36g
- sugars13g
- fibre5g
- protein15g
- salt2g
Method
step 1
Bring a pan of salted water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked. Meanwhile, make the salsa by mixing the cucumber, red onion, lime juice, coriander and 2 tsp soy sauce. Drain the potatoes and return to the pan over a low heat for 3 mins while mashing with a fork, to steam off excess water.
step 2
Remove the potatoes from the heat and stir in the spring onions, chillies, prawns, flour and the remaining soy sauce. The mixture will be soft but not runny – chill for 20 mins to firm up if necessary. Heat the oil in a large frying pan over a medium heat. Drop tbsps of mixture into the pan and squash down with the back of the spoon. Fry for 3-4 mins each side until golden. Keep warm in a low oven while you fry the rest of the mixture. Serve with the chilli sauce and the salsa.
