Wild Prawn Caviar Burgers
Ingredients
- 500 g raw wild Atlantic prawns (Aldi), defrosted, very finely chopped,
- 6 tbsp chopped fresh Thai basil
- 2 tsp Thai fish sauce
- 4 tbsp mayo
- ½ tsp dried garlic powder
- 1 jar lumpfish roe
- salt
- black pepper
- 4 tbsp cornflour
- 2 beaten eggs
- 200 g panko breadcrumbs, approx.
- 1 head of yellow chicory, shredded
- 1 head of purple chicory, shredded
- 2 little gem lettuce, shredded
Instructions
- Pulse the prawns in a food processor until pureed, then spoon into a bowl.
- Mix the rest of the ingredients, but only half the jar of lumpfish roe, then season well with salt and pepper.
- Mould into 8 even patties, flatten slightly, and dust with a little cornflour. Then, brush with beaten egg on both sides, dust with breadcrumbs, and chill.
- Heat the oil and gently cook the patties until cooked through.
- Place the chicory and lettuce in a bowl, add a little of the mayo and a squeeze of lemon to coat.
- Spread the sweetcorn around the plate, a small spoon of chicory and lettuce, and top with two burgers and a dollop of mayo.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
489
Calories
17G
Fat
3G
Saturates
4G
Sugars
1486G
Salt
30G
Protein
53G
Carbs
10G
Fibre
ⓘ UK Government Reference Intakes (RIs).
