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A light, summery change to the usual meat based burgers, these garlic prawn burgers make an excellent weekend lunch. The patties can be prepared in advance.
600 g peeled uncooked (raw) prawns (buy peeled uncooked prawns from fishmongers)
3 garlic cloves, crushed
1 lemon, zested and juiced
1/2 cup (about 1/2 bunch) finely chopped flat-leaf parsley leaves
1/2 cup baby capers, drained
1/2 cup whole-egg mayonnaise
150 g panko breadcrumbs (Japanese-style breadcrumbs, available from the Asian aisle of supermarkets)
grapeseed oil or peanut oil
8 soft white buns
1 buttercup lettuce
Use a sharp knife to finely chop the prawns. Place in a bowl and add the garlic, lemon zest, parsley and capers. Stir to combine. Use wet hands to mould the prawn mixture into eight 8 cm wide x 2 cm high patties. Place on a plate and refrigerate for 20 minutes or until firm. (This helps the patties hold their shape when cooked.) You can leave the uncooked prawn mince covered in the fridge for up to 1 day.
For the lemon mayo, mix together the lemon juice and the mayonnaise. Set aside.
When you’re ready to serve, gently dip the prawn patties into the panko breadcrumbs to coat. Pour a thin layer of oil, roughly 2 mm deep, into a large frying pan over medium heat. To test whether the oil is hot enough, drop a breadcrumb into the pan and it should sizzle. Place two patties in the pan and cook for 3 minutes or until golden. Carefully flip the patties and cook for a further 3 minutes or until cooked through. Remove the patties and place on paper towel to drain. Repeat this process with the remaining patties.
To serve, spread a thick layer of lemon mayo on each bun, then a few lettuce leaves and top with a prawn patty. Dollop with extra mayo if you like.