Prawn And Chorizo Cakes With Tomato Salsa - cooking recipe

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

Preparation

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.
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.
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 1/4 cupfuls of the mixture into patties.
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.
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.