Turkey curry patties
Use up your leftover Christmas turkey in these moreish turkey curry patties. They're perfect for the days after the big meal, or you can freeze them for later
Cajun-style prawn cocktail
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a starter
Skip to ingredients
- 225g frozen raw peeled king prawnsdefrosted
- 100ml buttermilk(if you can’t find buttermilk, mix the same amount of yogurt with the juice of ½ lemon)
- ½ iceberg lettuceshredded
- 1 ripe avocadostoned, halved, peeled and thinly sliced crosswise
- vegetable oilfor frying
- finely chopped chivesto garnish
For the Cajun seasoning
- 3 tbsp smoked paprika
- ½ tbsp ground black pepper
- ½ tbsp ground white pepper
- 1½ tbsp garlic powder
- 1½ tbsp onion powder
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1-2 tsp cayenne pepper(to taste)
For the sauce
- 4 tbsp mayonnaise
- 4 tbsp tomato ketchup
- 3 tsp capersdrained and finely chopped
- 30g gherkinsfinely chopped
For the coating
- 100g plain flour
- 100g fine cornmeal or polenta
- 2 tsp baking powder
Nutrition: Per serving
- kcal648
- fat42g
- saturates4g
- carbs47g
- sugars7g
- fibre8g
- protein16g
- salt1.94g
Method
step 1
First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
step 2
To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
step 3
Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
step 4
Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
step 5
Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.
