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

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.