Indulge in burgers which feature crispy prawn patties that pack a serious punch, thanks to a homemade toasted spice blend, a zesty salad and mango jam
40 min
Serves
2
Medium
American
Ingredients
- 900 g roasting potatoes skin on and scrubbed clean, cut into 1cm (0-inch) thick chips
- 2 tbsp olive oil
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp urucum seeds (see tip, below)
- 1 tsp1 fenugreek seeds
- 1 small cinnamon stick (2 g)
- 1 1/2 tsp sumac
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 300 g peeled raw king prawns
- 60 g mango chutney
- 50 g pancetta cubes or lardons
- 10 g spice blend
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil plus extra for shaping and for the spatula
- 2 brioche burger buns halved
- 20 g picked coriander
- 1 red chilli finely chopped
- 1/2 white onion halved and thinly sliced
- 1 lime half juiced, half cut into wedges
- 40 g mayo
- 40 g mango chutney
Preparation
Not specified
Cooking
- Heat the oven to 220C/200C fan/gas 7.
- Line a large, flat baking tray with baking parchment.
- Toss the potatoes with the oil and 1 tsp fine sea salt and spread them out into an even layer on the tray.
- Roast for 25 mins in the middle of the oven, then stir and bake for another 5-10 mins, or until golden brown and crisp.
- Meanwhile, make the spice blend.
- Add the coriander and cumin seeds, peppercorns, urucum, fenugreek seeds and cinnamon to a medium pan on a medium heat.
- Toast until fragrant, about 2-3 mins.
- Transfer to a spice grinder and blitz until coarsely ground (I prefer a little texture, rather than a fine powder).
- Stir in the sumac, garlic powder and paprika.
- Tip all the ingredients for the burgers into a food processor apart from the oil, add ½ tsp fine salt and pulse to get a thick, sticky and slightly textured paste.
- With oily hands, divide into four portions, around 100g each.
- Heat a large, non-stick frying pan on a medium-high heat and toast the buns until golden brown, then transfer to the oven to keep warm.
- Pour in the 1 tbsp oil and increase the heat to high.
- Oil your spatula (to ensure the patties don’t stick to it).
- Once the pan is very hot, add the prawn mix two mounds at a time and squash with the spatula to get thin patties, approx 10cm (4-inch) wide.
- Fry for 2 mins on one side, and 3 mins on the other until fully cooked, crisp and browned.
- Transfer to a warm oven while you fry the next two.
- Mix the coriander, chilli and onion together with the lime juice.
- Spread the mayo and mango chutney over the base of the buns.
- Top with two patties per bun, then the coriander, chilli and onion, then finish with the top of the bun.
- Serve with the lime wedges and chips on the side.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
