Spicy Prawn Burger with Sweet Potato Wedges
30 mins
Ingredients
- 150g sweet potato, cut into wedges
- 2 tsp olive oil
- salt and pepper
- 125g raw king prawns, deveined and chopped
- 2 spring onions, chopped
- 2 tsp thai red curry paste
- 1 small bunch coriander, chopped
- 1½ tsp light mayonnaise
- 1 tsp sriracha chilli sauce
- 1 lime, zest
- 1 burger bun, split and toasted
- 2 baby gem lettuce leaves
- 4 cucumber slices
Method
Preheat the oven to 180ºC. Tip the sweet potato wedges into a roasting tray, drizzle over half of the oil and season with salt and pepper. Roast in the oven for 20 minutes.
Meanwhile put the prawns, spring onions, curry paste and coriander into a small food processor and pulse to a coarse paste. Using wet hands, scoop the mixture out and flatten out to make a burger around 1½ to 2cm thick. Heat the remaining oil in a non-stick frying pan over a medium heat, add the burger and fry for 2-3 minutes on each side or until fully cooked through.
Mix together the mayonnaise, chilli sauce (optional) and lime zest then spread on the bottom half of the burger bun. Top with the prawn burger, lettuce and cucumber then add the top of the bun. Serve with the sweet potato wedges.