Thai Prawn Burg­ers

SERVES 4 PREPA­RA­TION & COOK­ING 20 MIN­UTES (PLUS REFRIGERATION)

Woman’s Day (NZ) - - Everyday Food -

1 gar­lic clove

4 co­rian­der roots with 1cm

stem

1 ta­ble­spoon gin­ger, coarsely

chopped

4 kaf­fir lime leaves, shred­ded

2 long red chill­ies, sliced thin

2 small po­ta­toes, coarsely

grated

16 small king prawns, un­cooked, peeled, chopped finely

2 ta­ble­spoons rice bran oil

1½ ta­ble­spoons lime juice

4 small whole­meal bread

rolls, halved 8 but­ter let­tuce leaves

1 red onion, sliced thinly

40g bean sprouts

1 Le­banese cu­cum­ber, cut into rib­bons

2 / cup co­rian­der leaves

3

1. Com­bine gar­lic, co­rian­der, gin­ger, kaf­fir lime leaves and half the chilli with a mor­tar and pes­tle. Pound into a thick paste, then halve.

2. Com­bine half the paste with potato and prawns in a small bowl. Us­ing wet hands, make two pat­ties. Cover and chill for 2 hours or overnight.

3. Add half the oil and 2 tea­spoons of lime juice to the re­main­ing paste in a small bowl. Cover and re­frig­er­ate un­til re­quired.

4. Heat re­main­ing oil in a small non­stick fry­ing pan over low heat. Cook pat­ties for 3 min­utes each side or un­til cooked through. Trans­fer to a plate and driz­zle with rest of the juice.

5. Put bread rolls, cut-side down, in same pan for 1 minute or un­til warm.

6. Toss let­tuce, onion, sprouts, cu­cum­ber, co­rian­der leaves and re­main­ing chilli through re­served paste. Sand­wich salad and pat­ties be­tween roll, then serve.

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