Prawn Tortas with Salsa Mexicana from Mighty Spice Express Cookbook by John Gregory-Smith

Ingredients

• 175 g/6 oz raw, peeled king prawns
• 200 g/7 oz potatoes
• 1 garlic clove
• 1 tbsp olive oil, plus extra for greasing
• 4 spring onions
• 80 g/2¾ oz/scant ⅔ cup plain flour
• ½ egg
• 100 g/3½ oz/⅔ cup drained sun-dried tomatoes in oil
• 1 dried chipotle chilli
• ½ lime
• 1 handful of coriander leaves
• 1 tbsp olive oil
• sea salt and freshly ground black pepper
• 30 g/1 oz feta cheese