Ingredients

900g roasting potatoes, skin on and scrubbed clean, cut into 1cm thick chips

2 tbsp olive oil

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp urucum seeds

1 tsp fenugreek seeds

1 small cinnamon stick (2g)

1½ tsp sumac

½ tsp garlic powder

½ tsp paprika

300g peeled raw king prawns

60g mango chutney

50g pancetta cubes or lardons

10g spice blend (prepared from above spices)

1 tsp toasted sesame oil

1 tbsp neutral oil, plus extra for shaping and for the spatula

2 brioche burger buns, halved

20g picked coriander

1 red chilli, finely chopped

½ white onion, halved and thinly sliced

1 lime, half juiced, half cut into wedges

40g mayo

40g mango chutney (for spreading)

Instructions

Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Line a large, flat baking tray with baking parchment. Toss the potatoes with olive oil and 1 tsp fine sea salt, then spread them in an even layer on the tray. Roast in the oven for 25 minutes, stir, then roast for another 5-10 minutes until golden brown and crisp.

Step 2: Make the spice blend by toasting coriander seeds, cumin seeds, black peppercorns, urucum seeds, fenugreek seeds, and cinnamon stick in a medium pan over medium heat until fragrant (about 2-3 minutes). Transfer to a spice grinder and coarsely grind. Stir in sumac, garlic powder, and paprika.

Step 3: Place the prawns, mango chutney, pancetta cubes, the prepared spice blend, toasted sesame oil, neutral oil, and ½ tsp fine salt into a food processor. Pulse until a thick, sticky, slightly textured paste forms. With oily hands, divide the mixture into four equal portions (about 100g each).

Step 4: Heat a large non-stick frying pan over medium-high heat. Toast the brioche buns until golden brown, then keep warm in the oven. Add 1 tbsp neutral oil to the pan and raise the heat to high. Oil your spatula to prevent sticking.

Step 5: Place two portions of the prawn mix in the pan at once and smash down with the spatula into thin patties about 10cm wide. Cook for 2 minutes on one side, then 3 minutes on the other, until cooked through, crisp, and browned. Keep cooked patties warm in the oven as you cook the remaining two.

Step 6: Mix the picked coriander, finely chopped red chilli, thinly sliced white onion, and the juice of half a lime together in a bowl.

Step 7: Spread mayo and mango chutney over the bottom halves of the buns. Top each with two prawn patties, then the coriander, chilli, and onion mixture. Place the bun tops on and serve with lime wedges and the roasted chips on the side.

Tips & Variations

Use leftover roasted potatoes for the chips to save time, or swap potato chips for sweet potato for a different flavor.

If you can’t find urucum seeds, substitute with a pinch of mild chili powder for color and warmth.

For extra heat, add a dash of hot sauce to the mayo spread.

To make this recipe gluten-free, use gluten-free burger buns or lettuce leaves as wraps.

FAQs

Can I use other types of seafood for these burgers?

Yes, you can substitute king prawns with shrimp or finely chopped cooked lobster for a similar texture and flavor.

How do I know when the prawn patties are fully cooked?

The patties should be opaque and firm to the touch. Cooking for about 5 minutes total, with 2 minutes on one side and 3 on the other, usually ensures they are thoroughly cooked.