Lemony Shrimp And Potato Cakes With Tricolor Salsa - cooking recipe

Ingredients

1 cup diced red bell pepper
1 cup corn (frozen is OK)
1/2 cup sliced green onion
1 tablespoon chopped cilantro
1/8 teaspoon salt
1 tablespoon lemon juice
3 cups Simply Potatoes® Shredded Hash Browns
1 lb raw prawns, shelled
1 egg
1/4 teaspoon lemon zest
2 teaspoons lemon juice
1 1/4 teaspoons salt
1 pinch pepper
2 tablespoons vegetable oil

Preparation

Preheat an oven to 200\u00b0F.
Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.