Chilli Prawn & Potato Rosti Bites

• Grate potato and squeeze out any excess moisture using a paper towel or clean cloth. • In a large bowl, combine potato, chicken-style stock powder, the plain flour, melted butter and a generous pinch of pepper.

TIP: Squeezing the grated potato helps remove excess moisture, which means more crispiness!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add tablespoons of potato mixture in batches and flatten with a spatula (you should get 4 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate.

TIP: Add extra olive oil between batches as needed.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic, chilli flakes (if using) and lemon zest, and cook until fragrant, 1 minute. • Remove pan from heat, add a squeeze of lemon juice and toss to combine.

• Meanwhile, in a medium bowl, combine cucumber, radish, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.