These amazing, crunchy bites will steal the show at a party or with drinks. This combination of sweet potato and fresh dill is a surprisingly tasty twist on the classic meat-based snack.
Peel the sweet potatoes. Boil in salted water for 15 minutes until cooked.
Peel 12 prawns, but leave the tail on it. Peel the rest of the prawns and finely chop the flesh. Roughly chop the dill.
Drain the sweet potatoes. Mash until smooth. Add the finely sliced prawns, dill and milk to the mash. Press the garlic, add to the avocado and season with salt and pepper. Leave the mash in the fridge to firm for at least 1 hour.
Carefully shape 12 evenly sized balls of the mash using damp hands. Insert a prawn into the middle of each ball, but leave the tail protruding. Return to the fridge for 20 mins.
Meanwhile, heat the deep fat fryer to 180 °C.
Beat the egg in a shallow bowl. Put the flour in another shallow bowl and the breadcrumbs in a third shallow bowl. Dredge the balls in the flour first. Then dip into the beaten egg. Finally coat the balls with the breadcrumbs. Deep fry the balls in three portions for approx. 4 minutes until golden brown.
Tip: Replace the breadcrumbs with panko for an extra crispy crust. Serve with a Greek yoghurt, mayonnaise and horseradish dip.
