Prawn and kumara fritters with mango salsa

Instructions

1 In a bowl place flour and stir in seasoning. Make a well in the centre, break in egg, add oil and slowly mix while adding milk. Add prawns and kumara. Mix together.

2 Toss salad leaves together in a separate bowl. Scatter over sprouts.

3 To make salsa, combine mango, spring onions and avocado. Squeeze over lemon juice and toss once.

4 Heat barbecue plate to a medium heat. Spray with oil and cook fritters in batches until small bubbles appear. Flip fritters. Cook for 1 more minute. Repeat.

5 Serve fritters with salad and salsa.

To feed a crowd

• Allow 100g raw prawn meat per person.
• Double the base fritter recipe to serve 8 people, triple to serve 10-12.
• Make sure you have 1 heaped cup salad greens per person, and 2 tablespoons mixed sprouts or legumes per person.
• You need 1/4 mango plus 1/4 avocado per person.
• Allow 1 large or 2 small spring onions, and 1/2 lemon per person.