Servings: 4

550 grams new potato, quartered 550 grams new potato, quartered
 
1 tablespoon sunflower oil 1 tablespoon sunflower oil
 
2 tablespoons sunflower seeds 2 tablespoons sunflower seeds
 
2 spring onions, finely sliced 2 spring onions, finely sliced
 
½ teasppon ground turmeric ½ teasppon ground turmeric
 
2 garlic cloves, finely chopped 2 garlic cloves, finely chopped
 
1 teaspoon black mustard seeds 1 teaspoon black mustard seeds
 
2 tablespoons chopped fresh coriander 2 tablespoons chopped fresh coriander
 
1 teaspoon chopped fresh mint 1 teaspoon chopped fresh mint
 
¼ teasppon asafoetida powder (optional) ¼ teasppon asafoetida powder (optional)
 
1 teaspoon curry leaves, broken or finely chopped 1 teaspoon curry leaves, broken or finely chopped
 
100 gram cooked prawns shell off 100 gram cooked prawns shell off
 
1 egg yolk 1 egg yolk
 
2 tablespoons dukkah 2 tablespoons dukkah
 
crunchy salad to serve crunchy salad to serve

Cook the new potatoes in boiling salted water until tender, about 20 minutes.  Drain then mash half of the potatoes  with a fork or masher, and lightly crush the remainder.  Tip them into the same bowl and keep warm.
Meanwhile, make the spice mix.  Heat the oil in a saucepan over low heat, then add the sunflower seeds, spring onions, turmeric, garlic and mustard seeds.  Cook very gently for 4 minutes, stirring often.  Add the coriander, mint, asafoetida and curry leaves and mix well.  Add the spice mix to the potatoes while both are still warm, then leave to cool.
Fold the prawns into the potatoes, then mix in the egg yolk to help bind the mix.  Shape into 4 cakes, squeezing them firmly.  Refrigerate them for an hour or so to firm up..
If baking fritters, pre-heat
The oven to 180 degrees Celsius
Dip the cakes and bottom in the Dukkah, pushingbbpushin the seeds in well. Bake for 20 minutes.