Prawn and Courgette Burgers with Sweet Potato Wedges

Ingredients

• 600 g of sweet potatoes, scrubbed and cut into 2cm-thick wedges

• 3 tbsp of cold-pressed rapeseed oil, plus extra if needed

• 300 g of fresh or frozen raw king prawns (defrosted, if frozen)

• 50 g of white bread, blitzed into crumbs in a food processor

• 6 tbsp of mayonnaise

• 1 tbsp of tomato ketchup

• 1 lime, zested and juiced

• 1 courgette, coarsely grated

• 50 g of polenta

• 4 brioche burger buns, halved

• 30 g of sushi ginger (optional)

• 1 handful of rocket leaves

• 1 squeeze of sriracha

4 servings

Calories~838 kcal

Protein~26 g

Carbs~98 g

Fat~39 g

Fiber~9 g

Sugar~15 g

Total recipe

Calories~3,350 kcal

Protein~105 g

Carbs~390 g

Fat~155 g

Fiber~35 g

Sugar~60 g

Method

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6. Put the wedges on a baking tray, add 1tbsp of the oil and toss to coat. Spread the wedges out, so they’re not touching, then roast for 30 mins; give them a quick turn after 20 mins.

• Step 2

  Meanwhile, use a blender or food processor to pulse the prawns to a coarse paste. Put in a mixing bowl along with the breadcrumbs, 2tbsp of the mayonnaise, the ketchup, lime zest, 100g of the courgette and some seasoning; mix well.

• Step 3

  Pour enough polenta into the bottom of a small tin or dish so it’s about ½cm deep. Wet your hands with cold water, then shape the mixture into patties about 2-3cm thick; either make 4 big kid/adult-sized patties, or make 2 of the big patties and split the rest of the mixture into 3-4 smaller ones. Put them into the polenta and gently turn to coat, then chill on a plate in the fridge until you’re ready to cook.

• Step 4

  In a small bowl, combine the remaining courgette with a splash of the lime juice and a pinch of salt. In a separate bowl, mix the remaining lime juice and mayonnaise.

• Step 5

  To fry the burgers, place a heavy-bottomed frying pan over a medium-high heat and add the remaining 2tbsp oil. After 45 secs, place the patties in the pan and cook for 4-5 mins, turning every min or so, until you get a golden crust and have a firm but still juicy burger. Add a little more oil halfway through, if needed.

• Step 6

  Toast the cut sides of the burger buns; spread a little lime mayonnaise onto the bottom buns. Add some of the grated courgette, a burger, some sushi ginger if you like, and rocket leaves. Top with the bun lid, spread with ketchup or sriracha. Serve with the sweet potato wedge.