Prawn burgers

These burgers are really popular in a restaurant I go to in Florida with the family, but sadly I usually can’t join in on the fun of eating them. However, now I can – we experimented and made some Lucy Bee style! Served with our healthy marie rose sauce, these are the perfect duo.

Serves 2

Ingredients

• 180g/6¼ oz raw jumbo or king prawns (shrimp), peeled and deveined
• 80g/1½ cups gluten-free breadcrumbs
• 20g/¾ oz fresh parsley
• 1 egg
• Gluten-free flour, for dusting
• 1 tbsp Lucy Bee coconut oil
• Himalayan salt and ground black pepper

For the marie rose sauce

• 1 tsp tomato purée (paste)
• 1 tbsp Greek yoghurt
• Finely grated zest and juice of ¼ lemon
• 1 tsp balsamic vinegar

To serve

• Rocket (arugula)
• Sliced tomato
• Lemon wedges

Method

1. Preheat the oven to 180°C/350°F/gas mark 4. Divide the prawns (shrimp) into 2 equal portions.

2. Add one portion to a food processor with the breadcrumbs, parsley and some salt and pepper, blitz together then place in a mixing bowl.

3. Chop the remaining prawns into about 4, depending on their size, and add to the mixing bowl, along with the egg. Using your hands, combine well then divide the mixture into 2 even-sized burgers. Dust with gluten-free flour on each side.

4. Heat an ovenproof frying pan over a medium heat and add the coconut oil. Once hot, place both burgers in the pan and fry for 2 minutes on each side to seal. Transfer the pan to the oven for about 10 minutes, until cooked through.

5. Meanwhile, to make the sauce, stir together all the ingredients in a bowl.

6. Place each burger on a bed of rocket (arugula) and top with a slice of tomato. Serve with the marie rose sauce and a lemon wedge.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.