Cod and Prawn Burgers

A lovely alternative to meat, this burger is satisfying but also light and full of flavour! Its topped with a creamy avocado puree, which makes it dairy free too! A great dish for warm summer evenings, serve with fries, a light salad and a cold beer on the side.

Makes 3

Ingredients:

Patty-

165g raw king prawns

250g cod fillets, skin removed

4 spring onions

1 shallot

2 cloves of garlic

Zest of 1 lemon

1 tbsp capers, rinsed

1 red chilli

Chives

1 egg, beaten

3 tbsp gluten free breadcrumbs

Salt

Oil for frying

Avocado-

2 large ripe avocados

Juice of 1 lemon

salt

To serve-

Toasted gluten free burger buns

Lettuce leaves

Lemon wedges

Method:

1. To make the patty, take half the prawns and the cod and blitz briefly in a food processor. Finely chop the rest, this ensures the patty binds well but also has some nice texture. Combine both in a large bowl.

2. Finely chop the capers, chives, chilli, spring onions and the shallot, crush the garlic and add all to the bowl. Add the lemon zest, egg and breadcrumbs and a good pinch of salt and pepper. Give everything a good mix. Let this mixture sit for 5 mins for the breadcrumbs to absorb any liquid.

3. Heat a non stick frying pan on a medium high heat, put the oven on to 170C and wash out the food processor bowl and blade ready to make the avocado puree.

4. Add 1 tbsp of rapeseed or other oil to the frying pan. Divide the prawn mixture into 3 large balls and put in the hot frying pan, flattening down as you put them in. I like to keep them pretty thick, over 1 inch, but do as you like, just remember a thinner patty will cook quicker. Cook for 3 minutes on each side until a nice golden exterior and then transfer to a baking tray and into the oven for 10 minutes.

5. Whilst the patties are cooking, make the avocado puree. Scoop the flesh of the avocado into the food processor, and squeeze in the lemon juice. Blitz for a couple of minutes until you have a smooth puree and then season well and taste. (At this point I like to put the puree in a piping bag, it keeps it nice and green and also makes serving easier, if you don't have piping bags you can just spoon it on. Even with the lemon it will turn brown after a while, so put any extra in a Tupperware with cling film touching the puree to slow the process.)

6. When ready to serve, take put the bottom of the toasted bun on a plate, top with lettuce leaves, then the warm patty and then a nice serving of the avocado and finish with the top of the bun. Serve with a lemon wedge.