Crumbed Prawn Patties & Veggie Katsu Curry

• Meanwhile, cut potato and carrot into bite-sized chunks. Thinly slice spring onion. Finely chop garlic. • Spread potato, pumpkin and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes. Set aside.

• Transfer peeled prawns, garlic, half the plain flour and a pinch of pepper to a food processor and pulse until the mixture resembles a chunky paste. • Using damp hands, shape prawn mixture into 2cm-thick patties (2 per person). • In a shallow bowl, combine the remaining plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip prawn patties into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

TIP: If you don't have a food processor, use a blender or stick blender instead.

• Heat a large saucepan over medium-high heat. • Add katsu paste, coconut milk, the water (for the curry), brown sugar and soy sauce and cook, stirring, until combined, 1-2 minutes. • Add microwaved veggies and cover with a lid. Reduce heat to medium-low and simmer until veggies are tender, 8-12 minutes. • Remove from heat and add baby spinach leaves, stirring until wilted and combined. Season with pepper.

• While curry is simmering, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook crumbed prawn patties, in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed between batches so the patties do not stick to the pan.