Prawn and vegetable japanese hash browns

Step 1

Shell and devein prawns, leaving tails intact.

Step 2

Finely chop one green onion; thinly slice remaining onion.

Step 3

Whisk eggs, almond meal and the finely chopped onion in a large bowl until combined. Stir in pumpkin, sweet potato and 1 cup of the cabbage; season to taste.

Step 4

Heat oil in a large frying pan over medium heat. Working in batches, spoon ¼ cup measures of mixture into pan; spread slightly. Cook for 2 minutes each side or until golden and cooked through. You will need a total of 12 hash browns.

Step 5

Top hash browns with prawns, remaining cabbage and green onion. Drizzle with mayonnaise and sprinkle with combined seeds. Serve with pickled ginger.