DIY Prawn & Scallion Burger
with carrot and parsnip chips
The quantities provided above are averages only.
Ingredients
160 grams
Prawns
(Contains: Crustaceans)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Scallion
2 unit(s)
Brioche Buns
(Contains: Cereals containing gluten, Wheat, Milk, Soya, 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
Utensils
Cooking steps
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 the parsnip and carrot onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, trim and thinly slice the scallion. Pop the prawns into a blender and blend coarsely. Add the scallion, half the breadcrumbs and season with salt and pepper. Divide the mixture into two parts (per 2P). Shape into flat burger patties 2cm thick.
IMPORTANT: Wash hands and equipment after handling raw prawns.
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.
Then return the pan to a medium-high heat with a glug of oil. Fry the prawn burger patty for 4-6 mins on each side, until golden-brown.
IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
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.
Pop the buns into the oven to warm, 2-3 mins.
Spread the aioli and ketchup mix in the base of the buns. Top with the patty and then the sliced avocado. Serve the roasted parsnip and carrot chips alongside. In the adult plates, spread the spicy breadcrumbs on the roasted veggies.
