Mini Prawn Burger

Ingredients 

• 15-20 medium prawns shelled and deveined
• 2 mini burger buns
• 1 tablespoon onion grated
• 1 medium potato boiled, peeled and grated
• 1 tablespoon fresh parsley, chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 egg yolk
• 1 lemon
• 2 egg whites
• ½ cups breadcrumbs + for coating
• Oil for shallow frying
• 4 tablespoons butter
• 4 tablespoons tartar sauce
• 1 small onion, cut into roundels and layers separated
• 1 medium tomato, cut into roundels
• Microgreens as required
• 2 cherry tomatoes, halved

Method

1. Put prawns into a blender, add prawns and blend to a coarse paste. Transfer it into a bowl. Add grated onion, potatoes, parsley, salt, crushed peppercorns and egg yolk.
2. Grate the zest of a lemon into the bowl and add breadcrumbs, and mix well.
3. Take the egg whites in a bowl. And spread breadcrumbs on a plate.
4. Divide the mixture into 4 equal portions and shape into patties. Dip them in egg white and then coat with breadcrumbs, and keep them on a plate.
5. Heat sufficient oil in a non-stick pan, keep the patties in it and shallow fry on medium heat, turning sides, till golden brown on both sides. Drain on absorbent paper.
6. Cut the burger buns in half. Heat butter in another non-stick pan, keep the burger buns in it and toast them lightly.
7. Apply tartar sauce on the base halves of the buns. Place a prawn patty over the tartar sauce. Top it with a few onion rings, a slice of tomato, a little tartar sauce and crushed black peppercorns on top.
8. Keep a few microgreens on top. Cover the burger with the top halves, secure with a toothpick pierced with a halved cherry tomato. Serve immediately.