Prawn & lime guacamole burgers

Method

• step 1

  Tip 300g of the prawns into a food processor with the cod, coriander, chilli flakes, garlic, ginger and 1 tsp salt. Pulse until the mixture comes together, then tip out into a large bowl. Roughly chop the remaining prawns and stir these through the prawn and cod mixture. Form the mixture into four even-sized patties using damp hands. Cover and chill for 1 hr.

• step 2

  For the pickles, tip the onions and radishes into a non-metallic bowl with the lime juice and a pinch of salt, then set aside to pickle for 30 mins.

• step 3

  Meanwhile, make the guacamole. Scoop the avocado flesh into a bowl and gently mash (try to retain some chunkiness) with a fork, then fold in the coriander, lime juice and a large pinch of salt. For the chilli mayo, mix the mayonnaise and hot sauce together. Set both aside until ready to use.

• step 4

  Light the barbecue and wait until the coals are ashen, then cook the burgers for 3-4 mins on each side until golden and cooked through. Alternatively, heat the rapeseed oil in a large frying pan over a medium-high heat. Dust the burgers in the cornflour, then fry for 4 mins on each side until golden and crisp. Keep warm on a plate. Lightly toast the cut side of the buns on the barbecue or in the pan, then top with the burgers, guacamole, lettuce, pickled onions and chilli mayo.