PRAWN BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA
Servings
6
Servings
6
Ingredients
  • 500 G rawpeeled and deveined prawns
  • 2/3cup seasoned panko breadcrumbs
  • 1 large egglightly beaten
  • 2tablespoons Dijon mustard
  • 2 garlic clovesminced
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 1/2teaspoons dried basil
  • 1teaspoon smoked paprika
  • 1teaspoon onion powder
  • 1/2cup light sour cream
  • 2teaspoons chipotle sauce
  • 1/2 limejuiced
  • 6 burger bunstoasted
  • 1 avocadosliced for topping
coconut peach salsa
  • 2 ripe peachespeeled and chopped
  • 3tablespoons toasted coconut
  • 2tablespoons finely chopped red onion
  • 2tablespoons freshly chopped coriander
  • 1/2 limejuiced
  • salt + pepper to taste
Instructions
  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!