Prawn, crab and sweet potato cakes with lime mayo
orange sweet potato (kumara)
500 g, chopped
light whole egg mayonnaise
3 individual, thinly sliced
red curry paste
cooked king prawns
300 g, peeled, deveined, chopped
canned, drained crab
300 g, (Buy 2x170g cans)
½ cup(s), (50g), panko
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Boil, steam or microwave sweet potato until just tender. Drain. Mash in a bowl until smooth. Combine mayonnaise and juice in a small bowl. Set lime mayo aside.
- Meanwhile, lightly spray a large, deep non-stick frying pan with oil and heat over medium-high heat. Cook shallots and curry paste, stirring, for 1–2 minutes or until fragrant. Transfer to a large bowl. Set aside for 5 minutes to cool. Add mash, prawn and crab meat and mix to combine. Using clean hands, roll mixture into 12 balls. Flatten patties slightly.
- Place breadcrumbs on a plate. Coat patties in breadcrumbs, pressing firmly to coat. Place on prepared trays and lightly spray with oil. Bake for 15 minutes. Turn patties and lightly spray with oil. Bake for 15 minutes or until golden. Serve with lime mayo.