Name: Chorizo, banana and prawn cakes with harissa yoghurt
Ingredients: 3 cooking chorizo sausages, skin removed and discarded, meat finely chopped (150g net weight); 100g greek-style yoghurt; 1 tsp rose (or regular) harissa; 2 ripe bananas (but not so ripe that they have brown bits), peeled and cut into 2cm pieces; 80g sustainably caught ready-peeled raw king prawns, roughly chopped; 1 green chilli, deseeded and finely chopped; 1 small garlic clove, peeled and crushed; 2cm piece ginger, peeled and finely grated (to end up with about ½ tsp); 2 limes – zest finely grated, to get 2 tsp, then cut into wedges; ¼ tsp ground coriander; 10g coriander leaves, finely chopped; 2 tbsp plain flour; salt; 2 large egg whites; 3 tbsp vegetable oil

Chorizo, banana and prawn cakes with harissa yoghurt

Starter Dips and dressings

Makes about 15 fritters

These are what I’d sell if I ever jacked it all in and set up a street stall somewhere tropical. I’m probably not going to do that any time soon, but in the meantime, these will transport you there. Makes about 15 fritters, to serve four as a snack or first course.

Ingredients

3	cooking chorizo sausages, skin removed and discarded, meat finely chopped (150g net weight)
100g	greek-style yoghurt
1 tsp	rose (or regular) harissa
2	ripe bananas (but not so ripe that they have brown bits), peeled and cut into 2cm pieces
80g	sustainably caught ready-peeled raw king prawns, roughly chopped
1	green chilli, deseeded and finely chopped
1	small garlic clove, peeled and crushed
2cm	piece ginger, peeled and finely grated (to end up with about ½ tsp)
2	limes – zest finely grated, to get 2 tsp, then cut into wedges
¼ tsp	ground coriander
10g	coriander leaves, finely chopped
2 tbsp	plain flour
	salt
2	large egg whites
3 tbsp	vegetable oil

Method

Put a large nonstick saute pan on a high flame. Once hot, fry the chorizo for four minutes, stirring regularly, until nice and crisp, then tip into a large bowl (including any oil that leeches out) and leave to cool a little.
In a small bowl, fold the harissa into the yoghurt – don’t mix them together so much that they turn into a uniform mass, but rather just swirl the harissa through the yoghurt, so it ends up with attractive red marbling. Cover with cling-film and refrigerate.
Add the bananas, prawns, chilli, garlic, ginger, lime zest, ground and fresh coriander, flour and a quarter-teaspoon of salt to the chorizo and stir to combine. Whip the egg whites to soft peaks, then gently fold into the fritter mixture, taking care not to knock out too much air.
Heat the vegetable oil in a large frying pan on a high flame. Once the oil is hot, turn down the heat to medium and, in about three batches, carefully spoon the mixture into the pan, one tablespoon per fritter and spaced well apart. Fry for two minutes on each side, until crisp and golden brown, then use a slotted spoon to transfer to a plate lined with kitchen towel. Repeat with the remaining batter.
Serve warm with the harissa yoghurt and lime wedges alongside.