Crisp spiced potato cakes with smoked chicken, prawn and goat's cheese served with a spiced tomato chutney.
Peel the potatoes and cut into small dice. Place in a pan of cold salted water and par-boil the potatoes. Drain and crush with a fork.
Peel and dice the red onion and the garlic. Pick the coriander leaves from the stalk and finely chop the leaves. Peel the prawns and chop into small pieces. Shred the smoked chicken breast. Crumble te goat's cheese. Wash the spinach leaves and pat dry before finely slicing. Beat the eggs together.
Heat a pan and add a little vegetable or sunflower oil. Add the onions and sweat with a pinch of salt before adding all of the dry spices and cook for a further 2 minutes. Remove the mixture from the heat and divide the mixture into 3. Add the prawns to one mixture, the smoked chicken to another and the goat's cheese to the third. Mix each mixture well and then roll into small balls. Dip each ball into the beaten egg and then roll through breadcrumbs. Deep fry until golden brown.
Wash and de-seed the tomatoes before chopping into small into small dice. Heat the sunflower oil and add the onion seeds, once they start to crackle and the red chilli. the lime leaves and stir. Add the chopped tomatoes, chilli powder and cook until the tomatoes are soft. Add the raisins and the sugar and cook until all the liquid has evaporated and you are left with a thick, glossy chutney.
«For a truly authentic croquette replace the goats cheese with Paneer cheese.»