PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA

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Course Main Dish, Platter
Cuisine Modern Australian
Servings 6

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

Instructions
 

  • 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).
  • 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.
  • To make the salsa, in a bowl, mix all ingredients together and season to taste.
  • In a seperate bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper.
  • Spread on top of burgers, then layer with avocado and peach salsa!
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