PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

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Servings: 6
Course: Main Dish, Platter
Cuisine: Modern Australian
Ingredients Method

Ingredients
  

  • 500 G raw peeled and deveined prawns
  • 2/3 cup seasoned panko breadcrumbs
  • 1 large egg lightly beaten
  • 2 tablespoons dijon mustard
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoons dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 cup light sour cream
  • 2 teaspoons chipotle sauce
  • 1/2 lime juiced
  • 6 burger buns toasted
  • 1 avocado sliced for topping
coconut peach salsa
  • 2 ripe peaches peeled and chopped
  • 3 tablespoons toasted coconut
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons freshly chopped coriander
  • 1/2 lime juiced
  • salt + pepper to taste

Method
 

  1. Add prawns to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking).
  2. Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
  3. To make the salsa, in a bowl, mix all ingredients together and season to taste.
  4. In a seperate bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper.
  5. Spread on top of burgers, then layer with avocado and peach salsa!
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