Boil the potatoes in a little water until just tender. Drain well and set aside to dry in a colander.
Heat 15ml oil in a frying pan and add the cumin and coriander seeds. As soon as they start to splutter, add the onion, chillies and ginger. Cook for one minute, then add the turmeric and prawns. Cook for one minute, then stir in the chopped coriander and lemon juice and remove from the heat.
Mash the potatoes and stir in the prawn mixture, cornflour, flour and eggs. Season with salt.
Heat the sunflower oil in a saucepan over a medium heat. Test if the oil is ready by dropping a small amount of potato mixture into the saucepan. The mixture should float to the top and sizzle straight away. Drop a few tablespoonfuls of the mixture into the oil at a time and cook for approximately five minutes, until golden. Drain on kitchen paper and serve immediately with lemon wedges and mango chutney for dipping.
Heat 30ml sunflower oil in a saucepan. Add 3ml black mustard seeds. As soon as they pop, add 3ml onion seeds, 250g skinned and chopped tomatoes and 250g cubed mango. Cover the pan and cook for five minutes. Add 50g brown sugar, 30ml vinegar, 5ml ground cumin, 5ml chilli powder and 5ml salt. Bring to the boil and simmer for five minutes, stirring frequently. Cool and store in an airtight container in the fridge. Enjoy as a dip for the potato fritters or serve as an accompaniment to curries.
Text and image: Ideas
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