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Thai prawn burgers with cucumber and sweet chilli sauce
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4 Waitrose frozen Thai prawn fish cakes
4 sesame seed burger buns,
4 tsp Thai sweet chilli sauce
2 little gem lettuce hearts
½ cucumber, cut into long flat slices
1 lime, cut into wedges to serve
1. Preheat the oven to 180˚C, gas mark 4. Bake the fish cakes on a baking tray for 30 minutes, turning halfway. Meanwhile, halve and toast the buns in a dry frying pan.
2. To assemble, spread 1 tsp sweet chilli sauce on each of the bottom halves of the buns and top each with some lettuce, a fish cake and a couple of slices of cucumber. Squeeze a little lime juice over each and top with the remaining bun halves.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per burger 1687kJ
This recipe was first published in May 2018.