Save to your scrapbook
Prawn burgers with cucumber slaw, avocado & chilli mayo
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
½ lime, juice
2 tbsp mayonnaise
100g cucumber, halved
½ Granny Smith apple, cored and cut into matchsticks
100g pointed spring cabbage, finely shredded
1 jalapeño chilli, sliced
¼ x 28g pack coriander, leaves and stalks separated
1 tsp sriracha (or other chilli sauce)
250g raw prawns, defrosted if frozen
1 salad onion, finely chopped
1 tbsp sunflower oil
2 brioche burger buns, split open
½ avocado, sliced
1. For the slaw, mix the lime juice with 1 tbsp mayonnaise in a large mixing bowl. Scoop out the seeds from the cucumber (save them for a smoothie), then cut into matchsticks. Add to the mixing bowl along with the apple, spring cabbage, jalapeño and coriander leaves. Season, toss to coat in the lime mayo and set aside.
2. Mix the remaining 1 tbsp mayonnaise with the sriracha in a separate small bowl and set aside.
3. Pat the prawns dry on kitchen paper, then put on a large chopping board and use a large knife to chop into smallish pieces (they will start to bind together as you chop). Scrape into a bowl with the salad onion. Finely chop the coriander stalks and add to the bowl. Season, mix well and shape into 2 patties. Heat the oil in a large frying pan. Fry the prawn burgers for about 4-5 minutes on each side or until completely cooked through.
4 Lightly toast the burger buns, then spread the bases with the sriracha mayonnaise. Top with the prawn burgers, avocado and a big heap of slaw. Serve immediately, with any extra slaw on the side. Some sweet potato fries would work well too, if liked.
Cook’s tip This recipe can easily be doubled to cook for more people. Or try replacing the prawns with any firm white fish or chicken breast.
Typical values per serving:
This recipe was first published in September 2020.