Potato & Prawn Patties

Hi peeps! How are you guys doing? The weather has been very hot recently, it is making us so reluctant to have any outdoor activities for the moment. Thus, we have to stay at home more often and I could have more time to cook more home-cook food for the family. Beside cooking, I had baked some cakes for a charity breakfast sales run by the church members. It has been quite a fulfilling weekend for me during this "Summer season"... haha... well, we are having summer all year long here in Malaysia! I'm hoping for a downpour today and wish it will happen soon! :)

Alright, back to my today's recipe. It is just a simple and quick food which I have prepared for lunch on the weekend. We all love patties and as I mentioned before it is also an easy recipe to incorporate vegetables in it especially for my son whom is not a veggie lover. The recipe is very versatile, you may add any vegetables of your choice such as carrot, broccoli, onion, spring onion, zucchini or spinach. The most important note is make sure the batter is well form, neither too watery nor too dry. You have to adjust and judge by yourself on the consistency of the batter. Alright peeps, I need to go and plan my next menu now. Till then, we shall meet again for the next recipe! Have a great day!

Makes around 15 patties (depending on the size) Ingredients: 3 medium-sized Russet Potatoes, peeled and quartered 500g small prawns, peeled & remove veins 1/2 cup self-rising flour + 1/2 cup all-purpose flour (mixed) approximately 1/2 cup fresh milk 2 tbsp butter 1 egg, beaten 5 leaves of Laksa leaves (Vietnamese mint) 1 red chilli, chopped/sliced Olive oil for frying Seasoning: 1 1/2 teaspoon salt 1/4 teaspoon pepper Method: 1) Boil potatoes in hot boiling water until soft (around 15 mins). 2) Drain, mash potatoes with fork or masher while hot in a mixing bowl. Add in butter. Mix well. 3) Chop prawns coarsely, add into the mashed potatoes. 4) Rinse laksa leaves and red chilli, chop and add into the potatoes. 5) Add in flour bit by bit and mix well. Add seasoning and mix well. 6) Add in milk bit by bit until the batter is set (use reasonable amount of milk, the batter shouldn't be too watery or else it will be difficult to form into shape). 7) The batter should be easily shaped with 2 spoons. 8) Heat up olive oil in a non-stick frying pan, scoop 1 tablespoon of batter and form into a round shape with another spoon. 9) Drop the batter into the frying pan on medium heat. Press down a little to make a round shape. Fry about 2 mins each sides until golden brown or cooked. 10) Pan fry patties batch by batch until all the batter finished. Dish up, put on the kitchen towel to absorb oil. Serve while warm. Note: • Mash the potatoes while it is hot to make the mashing process easier. • Adjust the consistency of the batter while adding in the milk in to make sure that the batter can be easier shape later. • The batter shouldn't be too watery. • You may also add in other ingredients as per your preference, such as onion, spring onions, carrot, zucchini or spinach. • The amount of patties is vary depending on your preferred size.