Prawn Burgers - Apron & Whisk

In two sterilised glass jars, place the sliced vegetables together with their aromatics.
For the brine, add the water, vinegar, salt and sugar together in a small pan over medium heat. Bring to a boil.
Remove from the heat and pour the brine over the vegetables in the glass jars. Making sure to cover completely all the ingredients with the brine.
Seal well with a lid and let them cool. Once the mixture is cooled place in the refrigerator.
Let them rest for 24 hours and you can serve the quick pickles.

Start by chopping finely 3/4 of the prawns into almost a paste. The remaining 1/4 should be chopped into larger pieces.
In a bowl combine together all the ingredients except the panko breadcrumbs and olive oil.
As the mixture is a bit sticky, simply divide the mixture into 6 and roll directly into the panko breadcrumbs and cover completely.
Place the patties on a parchment paper covered dish and place in the fridge for about half an hour. This will keep the patties firmer.
To cook the patties, heat up, on medium heat, a non stick pan and slightly drizzle some olive oil. Cook the patties on each side for about 5 minutes until it has a nicely golden colour.
To serve, toast the brioche buns and slather some andalouse sauce on the bottom bun. Place the prawn patty and add the pickled vegetables on top.
Enjoy on their own or with any side you wish!

The brine method used here can be used for many kinds of vegetables.