If using shell-on prawns, remove the shells. Devein and clean the prawns, finely chop and transfer to a mixing bowl.
In another bowl, soak the white bread briefly in water, then squeeze out the water and break up the soaked bread with your hands. Add this to the mixing bowl.
Add all the remaining ingredients, except the breadcrumbs and oil, to the mixing bowl. Pour the panko breadcrumbs into a separate shallow bowl.
Use your hands to form a small patty with the prawn mixture, approx. 5cm in diameter, and flatten slightly with your palm. Repeat with all the mixture.
Pour half the oil into a frying pan set over a low heat. While it warms up, coat the prawn patties in the breadcrumbs and then lower them carefully into the pan, in batches so as not to overcrowd the pan, adding more oil as needed.
Keep the oil on a low heat and lightly bronze the patties all over for around 2-3 minutes on each side, transferring them to kitchen paper to drain. Serve with the chutney.
Recipes and photographs taken from Seven Kitchens: A Journey Through India's Culinary Heritage by Torie True. Photography by Tim Green. (Meze Publishing, £25)
