Prawn Katsu Burgers

On 9th February 2016, This was Dinner

I don’t think I’ve missed pancake day for a few years but it completely slipped my mind this year.

Instead I made these delicious burgers which jumped of the page in BBC Good Food the moment I saw them.

We could only get our hand on finger brioche buns. I doubled up on prawns and just made mine into eight small ones.

Get set…

  • Slice some white cabbage
  • Roughly chop a few spring onions
  • Separate an egg, keeping the white
  • Bash up some cornflakes
  • Rinse and pat dry some raw prawns
  • Slice the brioche buns
  • Get cornflour, lemon, mayonnaise, ketchup sriracha, oil & seasoning ready

Throw it together…

Pulse up half of the prawns and all of the onion in a processor with a pinch of salt. Make a rough paste.

Add the cornflour and egg and pulse again.

Add the remaining prawns and pulse a couple of times only. Season.

Divide into patties and then place in the cornflake crumbs, cover all over. Cover and chill.

Mix the cabbage with a good squeeze of lemon juice and some of the mayo.

Mix more mayo with a little ketchup and some sriracha.

When ready, toast the buns. Heat a good bit of oil in a frying pan and cook the patties for about 4-5 minutes turning regularly. I checked one to make sure it was cooked through.

Dish it up…

Pop some cabbage slaw on the bottom of the bun. Cut the patties in half if using finger buns like me. Arrange on top then top with as little or as much sriracha mayo as you wish.

TWD_0902_Prawn_KatsuTWD_0902_Prawn_Katsu_2

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