Difficulty: Easy - for beginners
125g PHILADELPHIA spreadable light cream cheese
1 avocado, peeled and mashed
1/4 cup chopped coriander
2 tsp grated lemon rind
1tbsp lemon juice
salt and pepper to taste
For the fritters:
1/2 cup milk
1 1/2 tbsp sweet chilli sauce
400g cooked prawns, peeled and chopped
1 cup self-raising flour, sifted
3 spring onions, chopped
2 tbsp oil, for cooking
Extra coriander, for garnish
1. Combine the philly, avocado, coriander, lemon juice and seasonings. Spoon the dip into a serving bowl - chill.
2. Whisk together the milk, egg and sweet chilli sauce. Stir through the prawns, flour, spring onions and season to taste.
3. Heat the oil n a large non-stick frying pan and cook tablespoonsful of mixture over a medium heat for 2-3 minutes on each side until golden. Drain. Repeat with remaining mixture.
Serve fritters warm with guacamole and coriander for garnish.