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DIY Prawn & Scallion Burger

with carrot and parsnip chips

Tags:
Eat Me First
•Family Friendly
•Blender Needed
Allergens:
Crustaceans
•Cereals containing gluten
•Wheat
•Milk
•Soya
•Egg
•Celery
•Mustard

The quantities provided above are averages only.

Total45 minutes
Cooking Time25 minutes
DifficultyEasy
Serving amount

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

Energy (kJ)3497 kJ
Energy (kcal)836 kcal
Fat42.1 g
of which saturates7.2 g
Carbohydrate96.8 g
of which sugars27.2 g
Dietary Fiber13.3 g
Protein24.8 g
Salt3.1 g
Trans Fat3.1 g
Potassium841.2 mg
Calcium53 mg
Iron1.2 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•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 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.

2

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. 

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.

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. 

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 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.