Ingredients • 700g raw prawn meat, roughly chopped • ¼ cup coconut flour • 1 ½ Tbsp Thai Style Green Curry paste • 2/3 cup finely chopped coriander leaves and stems • 2/3 cup finely chopped mint leaves • 4 spring/green onions, finely sliced • 1 long red chilli, deseeded, finely sliced • 2 eggs • 2/3 cup frozen peas & corn (or fresh if you have them on hand!) • Grape seed oil plus a dash sesame oil for cooking

*Coriander Yogurt Dipping Sauce, to serve (see below)

Method 1. Combine all ingredients except dipping sauce in a food processor and pulse until a chunky mixture is formed. Using slightly wet hands, shape heaped tablespoons of mixture into patties.

2. Heat 1-2 tablespoons grape seed oil plus a dash of sesame for flavour) in a large non-stick frying pan over medium high heat. Cook patties in batches for 2-3 min each side, until golden brown and cooked through. Drain on paper towel. Serve with Thai Dipping Sauce and green salad and/or brown rice.

Coriander Yogurt Dipping Sauce Ingredients: • 200g Greek Yogurt • 1 cup chopped coriander leaves/stems • 1 or 2 birds-eye chilis (depending on how spicy you like it) • Juice of one lime • 2 cloves garlic, crushed • Pinch of salt Place all of the above ingredients in a food processor and blend on medium speed until combined well.

*Don’t forget this dish can easily be made more budget-friendly by simply substituting the prawns with tinned salmon or tuna (boneless!), or chicken/pork mince – Yummy