Homemade fresh prawn patties with a crispy and crunchy coating. These, assembled with a couple of pickled shallot and cucumbers and a dollop of andalouse sauce, make an ideal summer prawn burger.
Prep Time30 minutesmins
Resting Time30 minutesmins
Total Time1 hourhr
Course: Appetizer, dinner, lunch
Cuisine: European, Mediterranean
Keyword: burgers, Pickles, Prawns
Servings: 6mini patties
Author: Yesenia Consoli
Ingredients
6mini brioche buns
Prawn Patties
200gfresh prawndeveined
1/2egg
20g flour
1/2shallotfinely diced
1garlic cloveminced
1tsppaprika
1tsp basilthin strips
juice of half a lemon
1/2tspsalt
1/2tsppepper
60gpanko breadcrumbs
1tbspolive oil
Quick Pickled Cucumbers
1/2 large cucumbersliced
4star anise pods
250mlwhite vinegar1 cup
250mlwater1 cup
1tspsalt
1tspsugar
Quick Pickled Shallots
1shallotsliced
2sprigs fresh rosemary
1tsppeppercorns
250mlwhite vinegar1 cup
250mlwater1 cup
1 tspsalt
1tsp sugar
Instructions
Preparing the quick pickles
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.
Prawn Patties
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!
Notes
The brine method used here can be used for many kinds of vegetables.