DIY Prawn and Scallion Burger
for adults: crispy pangrattatoCalories
:
792 kcalProtein
:
24.4g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Blender Needed
Eat Me First
Allergens:
- Crustaceans
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Egg
- Celery
- Mustard
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
Upgrade your burger night with these juicy, golden-crisp prawn patties. Packed with green scallion, they offer a lighter, brighter alternative to the more traditional handheld. Nestled in a toasted brioche bun and topped with a DIY Marie Rose sauce, every single bite is a pleasure.
Ingredients
Serving amount
160 grams
King Prawns
(Contains: Crustaceans)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
½ bunch(es)
Scallion
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
2 unit(s)
Carrot
1 unit(s)
Parsnip
8 milliliter(s)
Chilli Oil
2 sachet(s)
Ketchup
(Contains: Celery)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Avocado
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3313 kJ
Energy (kcal)792 kcal
Fat39.2 g
of which saturates4.9 g
Carbohydrate88.7 g
of which sugars27.2 g
Dietary Fiber13.8 g
Protein24.4 g
Salt3 g
Trans Fat3.1 g
Potassium883.5 mg
Calcium59.3 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Immersion blender
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the parsnip and carrot, then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons.
- Pop onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.
2
- Meanwhile, trim and thinly slice half the scallions (per 2P).
- Pop the prawns into a food processor and coarsely blend.
- Add the scallion and half the breadcrumbs. Season with salt and pepper.
- Shape into flat burger patties 2cm thick (1 per person). IMPORTANT: Wash hands and equipment after handling raw prawns.
3
- Place a pan over medium-high heat and add the chilli oil.
- When hot, add the remaining breadcrumbs.
- Fry until crispy, 2-3 mins. Season to taste with salt and pepper. Remove from the pan and set aside.
- Return the pan to medium-high heat with a glug of oil.
- Fry the burger patties until golden brown, 4-6 mins each side. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
4
- Mix the ketchup and aioli in a small bowl.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh onto a board and thinly slice.
5
- Pop the buns into the oven to warm, 2-3 mins.
6
- Spread the sauce over the base buns.
- Top with the patty and then the sliced avocado. Sandwich closed with the top bun.
- Serve the roasted parsnip and carrot chips alongside.
- For adults: Sprinkle the spicy breadcrumbs over the veg chips.
