500g potatoes, peeled and cut into small chunks
½ cucumber, diced
juice 2 limes
small bunch coriander, chopped
5 tsp soy free seasoning sauce
2 scallions, finely chopped - green end only
2 red chilies, deseeded and finely chopped
300g shelled cooked large shrimp, roughly chopped
50g gluten free plain flour
3 tbsp vegetable or sunflower oil
Serves - 4
Bring a pan of salted water to the boil, add the potatoes and simmer for 10-15 mins until cooked.
Meanwhile, make the salsa by mixing the cucumber, lime juice, coriander and 2 tsp soy free seasoning sauce.
Drain the potatoes and return to the pan over a low heat for 3 mins while mashing with a fork, to steam off excess water.
Remove the potatoes from the heat and stir in the scallions, chilies, shrimp, gluten free flour and the remaining soy free seasoning sauce.
The mixture will be soft but not runny – chill for 20 mins to firm up if necessary. Heat the oil in a large frying pan over a medium heat.
Drop tbsps of mixture into the pan and squash down with the back of the spoon.
Fry for 3-4 mins each side until golden. Keep warm in a low oven while you fry the rest of the mixture. Serve with the chili sauce and the salsa.
Recipe adapted from: Good Food