Recipe: Spicy cumin, kumara & prawn fritters with avocado & coriander

These fritters are the perfect finger food.
Tamara West

These fritters are the perfect finger food.

Makes 28-30 / Preparation 20 minutes / Cooking 16-20 minutes

These spicy little fritters are the perfect bite-sized morsels to enjoy with a drink.

2 eggs 
1½ teaspoons cumin seeds, toasted
1½ teaspoons ground cumin
1 teaspoon ground turmeric
¼ teaspoon five spice
½ teaspoon chilli flakes
¼ cup cornflour
2 tablespoons flour
1 teaspoon baking powder
1 large kumara (400g), peeled, grated
400g raw prawn meat, roughly chopped
¼ cup finely chopped coriander
high smoke-point cooking oil such as sunflower for frying
good-quality aioli or mayo to serve 
1 avocado, peeled, stoned, chopped, to garnish
fresh microgreens or coriander leaves to garnish
1 tablespoon back sesame seeds to garnish

Whisk the eggs in a large bowl with the spices, cornflour, flour and baking powder. Stir in the kumara, prawn meat and coriander. 

Heat a few teaspoons of oil at a time in a pan, then drop in tablespoonfuls of fritter mix and fry the fritters in batches for 2-3 minutes on each side until golden and cooked through. 

Serve topped with a touch of mayo or aioli, a little avocado and a sprinkling of microgreens and sesame seeds.


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