Sweet Potato and Prawn Cakes with Avocado Salsa

Name: Sweet Potato and Prawn Cakes with Avocado Salsa
Yield: Serves 6–8
Cuisine: Americas
Ingredients: 3 tsp ground cumin; West Indian hot sauce, to taste salt and pepper; 500 g (1 lb 2 oz) King Edward potatoes, peeled and cut into large chunks; 1 tsp ground cumin; 200 g (7oz) well-flavoured tomatoes, deseeded and finely chopped; 2 spring onions, finely chopped; 1 garlic clove, finely chopped; 6 tbsp sunflower or groundnut oil; juice of ½ lime; 1 kg (2 lb 4 oz) sweet potatoes; 2 red chillies, deseeded and finely chopped; 5 tbsp plain flour, plus extra for coating; 2 avocados, roughly chopped; leaves from 1 small bunch of fresh coriander, finely chopped; salt and pepper; 4 garlic cloves, finely chopped; 1 red and 1 green chilli, deseeded and finely chopped; 1 onion, finely chopped; 250 g (9 oz) cooked peeled prawns, cut into chunks if they are very big; 4 tbsp olive oil

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

I call floury potatoes ‘Irish potatoes’. Being more of a rarity than the normal sweet potatoes in the Caribbean, they were regarded as a delicacy when I was growing up. This recipe uses both types.

Ingredients

1 kg (2 lb 4 oz) sweet potatoes
500

Americas
Dinner
Spicy

Method

Preheat the oven to 190°C/375°F/gas mark 5. Bake the sweet potatoes until completely tender – about 30 minutes for skinny