Konkani style patties made with Prawns inside a filling of potato and bread.
For filling mixture:
300 gms King prawns, peeled cleaned and uncooked
1 tbsp crushed garlic
4 onions, finely chopped
1 tsp red chilli powder
¼ tsp garam masala powder
A pinch of turmeric powder
Salt to taste
2 tbsp oil
400gms potatoes, boiled and peeled
5-6 bread slices
½ tsp salt
2 tbsp lemon juice
2 tbsp coriander leaves
oil to fry
First prepare the prawn mixture filling.
Heat 2 tbsp oil in a pan and sauté crushed garlic and onions for few minute until onions turn pink in colour. Then add turmeric, red chilli powder, garam masala and salt. Sauté for another minute.
Add kokum and cleaned prawns. Cook until prawns are done and mixture is dry. Let it cool down. Remove kokum afterwards from the mixture.
(Tip: Tamarind paste can be used as a substitute to kokum)
In a large bowl, mash boiled potatoes. Soak bread slices in cold water and then add them to the mashed potatoes along with coriander leaves, lemon juice and salt. Mix it well using hands.
Divide the potato mixture into equal sized portions.
Wet your hands with water to make sure it’s not sticky.
Now take some potato mixture in your hand and press it flat in the palm. Put a spoonful of prawn filling in the middle and wrap it close, forming a ball and then press it to make flat patty.
Continue this until you make all patties. If it sticks to your hands, wet your hands a little.
Heat oil in a heavy-bottomed non-stick pan and fry the patties until they are crisp and golden brown on each side. Or shallow fry on griddle pan for more healthy kebabs.
Serve with sauce or chutney.