Ingredients


500g potatoes, peeled and cut into small chunks

½ cucumber, diced

1 tbsp chives, finely chopped

juice 2 limes

small bunch coriander, chopped

5 tsp gluten free soy sauce

3 tbsp pumpkin puree (from a can)

2 red chilies, deseeded and finely chopped

300g shelled cooked shrimp, roughly chopped

50g plain gluten free flour

3 tbsp vegetable or sunflower oil




Method


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 gluten free soy 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 chives, chilies, pumpkin, shrimp, gluten free flour and the remaining gluten free soy 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 salsa.


Recipe adapted from: Good Food

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