Place potato in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Cook, uncovered, for 15 minutes or until tender. Drain and mash potato. Add ginger, chilli, prawn, cumin and coriander. Season with salt and pepper.
Using 1/4 cup of mixture at a time, shape into 12 kofta-shaped patties. Place flour on a plate. Roll kofta in flour.
Heat 2 tbs oil in a large frying pan over medium-high heat. Cook kofta, turning, for 5 minutes or until golden and heated through.
Meanwhile, combine spinach, chickpeas, tomato, lemon juice and remaining oil in a bowl. Serve kofta with salad.