Photo by Tam West
These delicious spiced scallop and prawn cakes look so good wrapped in banana leaves and they make a great starter to an Indian meal. They would also be popular at a summer drinks party. If you can't source banana leaves, use baking baking and tinfol instead.
|1 large||Agria potato, boiled, cooled and grated|
|150 g||Raw prawns, chopped into even chunks|
|200 g||Scallops, chopped into even chunks|
|1 small handful||Chopped fresh coriander|
|1 handful||Curry leaves, about 2-3 branches, chopped|
|1||Lime, zest and juice|
|1 small knob||Turmeric, finely grated|
|2 tsp||Mustard oil|
|1 tsp||Garam masala|
|¼ tsp||Chilli powder|
|½ tsp||Salt, and a good grind black pepper|
|1 large||Banana leaf, or more, depending upon the size of your parcels, otherwise use baking paper and tinfoil|
- Add grated potato to a bowl. Add prawn and scallop chunks, chopped coriander and curry leaves, lime zest and juice, turmeric, mustard oil, garam masala, chilli powder and salt and pepper and mix well.
- Divide the mixture evenly on to clean squares of banana leaf, fold into tidy parcels and tie or toothpick them (or fold them into sheets of baking paper and wrap in foil). Bake in a hot oven or barbecue for 10 minutes, until the parcels have coloured. Serve hot, with mint and coriander chutney.