Prawn and Chorizo Cakes With Tomato Salsa
photo by IngridH
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 2 desiree potatoes, unpeeled, chopped
- 1 onion, quartered
- 3 bay leaves
- 1 teaspoon coriander seed
- 1 corn on the cob
- 1 chorizo sausage, finely chopped
- 1 pinch cayenne pepper
- 1 egg
- 500 g green prawns or 1 lb green prawns
- sea salt, to taste
- cracked black pepper, to taste
- olive oil, for frying
- salsa
- 4 tomatoes
- 1 small red fresh chili pepper, thinly sliced
- 1⁄4 cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons grainy mustard
- sea salt, to taste
- fresh ground black pepper, to taste
directions
- Put the potatoes, onion, bay leaves and coriander seeds in a large heavy-based pan; cover with water and bring to the boil; cook the potato until it is tender; drain and discard the onion, bay leaves and coriander and mash the potato with a fork.
- Cook the corn cob in boiling water for 5 minutes until tender; drain, cool and remove the kernels from cob; add the corn kernels to the mashed potato; add the chorizo, cayenne and egg; and stir until all the ingredients are well-combined.
- Peel the prawns, remove the veins and chop the flesh into small pieces; add to the potato mixture, season with salt and pepper and stir to combine; shape ¼ cupfuls of the mixture into patties.
- Heat a small amount of the oil in a non-stick frying pan over a medium heat; cook 4 patties at a time for 3-4 minutes each side until the prawn pieces turn pink and the patties are golden.
- To make the omato Salsa: Cut the tomatoes into quarters and remove the membrane and seeds; thinly slice the tomato pieces and put in a bowl with the chilli, vinegar, oil and mustard; season with salt and pepper and mix to combine; serve the Salsa with the Prawn and Chorizo Cakes.
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Reviews
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The flavor of these cakes is outstanding. I have to admit, I took some creative license, instead of pan frying, I used my deep fryer, and I have to say, I got a gorgeous result- golden brown, with no overly dark spots, and completely cooked through. I set the heat at 325, and cooked for 5 minutes, then sprinkled with kosher salt when they came out. As for the mix, I found that one potato was not enough (for a 1/2 recipe) so I added a 1/4 cup of instant mashed potatoes, which really helped hold the mixture together. I'd add a bit more spice next time, either more cayenne (if you like hot) or some smoked paprika (if you like mild). This is definately a recipe I would make again, especially if I had company to impress. Instead of the tomato salsa (looks good, but tomatoes are not in season), I just topped with some fresh lemon juice. Thanks for posting a great recipe! Made for ZWT5 by one of the Cooks with Dirty Faces.
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"I wish you could stay at home and make stuff like this everyday" was the exact quote I got from my husband while eating these. There is an abundance of taste with these, From the sausage, shrimp, seasonings and the very unique salsa. Every bite was a little different and very enjoyable. I recommend making the patties pretty small because they take a while to cook through and they fall apart easily. I also had to use kielbasa sausage because my grocery didn't have chorizo, and I also used dried chili peppers. One down fall is that if you use all fresh ingredients - this recipe is a lot of work! But it was worth it! Made for ZWT5, Spain region for Ali Babbas Babes!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!