Spicy rice noodle salad with smoked mackerel
Make this rice noodle salad topped with smoked mackerel flakes. The spicy dressing provides pleasant heat, but you can use less chilli, if you like
Juicy prawn & lemongrass burgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g raw king prawnsshelled and roughly chopped
- 1 spring onionroughly chopped
- ½ tbsp lemongrass paste
- 2 garlic clovesgrated
- ½ red chillifinely chopped
- 10g corianderroughly chopped
- 2 gluten-free vegan burger bunssplit
- 1 tbsp sunflower oil
- ½ cucumberpeeled into ribbons (avoiding the seeded core)
- ½ limejuiced
- 2 tbsp vegan sriracha mayoto serve (optional)
Nutrition: Per serving
- kcal352
- fat12g
- saturates1g
- carbs44g
- sugars8g
- fibre6ghigh
- protein14g
- salt1.7g
Method
step 1
Put a quarter of the chopped prawns in a small bowl and set aside, then tip the rest into the bowl of a food processor. Add the spring onion, lemongrass paste, garlic, chilli and coriander, then pulse to a paste. Stir in the reserved chopped prawns and season well.
step 2
Form the mixture into two chunky burger patties using dampened hands and set aside on a sheet of baking parchment.
step 3
Heat a frying pan over a medium heat and toast the cut sides of the buns until golden. Remove from the pan and set aside on two plates. Drizzle in the oil and, once shimmering, cook the prawn patties for 3-4 mins on each side, covering with a lid on for the final minute, until golden and cooked through.
step 4
Meanwhile, combine the cucumber ribbons with the lime juice and a pinch of salt. Set aside.
step 5
Spread the vegan mayo over the base of each burger bun, if using, then top with a prawn pattie, some cucumber pickle and the bun tops. Serve straightaway.
