PRAWN, ZUCCHINI AND LEMONGRASS FRITTERS

A good fritter is always a popular finger food option at parties. We topped ours with a dab of crème fraîche, crispy shallots and coriander. Other options are sour cream and chilli jam; mayo mixed with a little wasabi paste and coriander; thick coconut yoghurt, toasted shredded coconut and sliced fresh chilli.

½ cup ground almonds (almond meal)

1 tablespoon chia seeds

2 cloves garlic, crushed

1 tablespoon grated fresh ginger

1 large egg, size 7

¼ cup thick coconut cream

1 medium zucchini

½ cup corn kernels, thawed if frozen, finely chopped

200 grams raw peeled prawns, finely chopped

1 long red chilli, seeded, finely chopped

1 large stalk lemongrass, grated on a fine microplane grater

good handful coriander, finely chopped

sea salt and ground pepper

rice bran oil for cooking

Combine the almonds, chia seeds, garlic, ginger, egg and coconut cream in a large bowl and season well. Set aside for 10 minutes to thicken.

Grate the zucchini on the large side of a box grater then measure out ½ well-packed cup. Scatter over a clean tea towel, roll up tightly and squeeze out all the moisture.

Add the zucchini, corn, prawns, chilli, lemongrass and coriander to the almond batter and stir together. Season.

Heat a little oil in a sauté pan and add spoonfuls of the mixture, gently flattening each one a little for even cooking.

Cook over a medium heat for about 2 minutes each side, turning carefully until golden and fully cooked through.

Transfer to kitchen towels and keep warm in a low oven while making the remaining fritters.

TO SERVE: Place on a platter and top with your chosen garnish.

MAKES ABOUT 20