This Valentine’s Day I was inclined, as always, to go out for a meal. It seems the most cliched and common thing to do; somehow nothing says I love you like a huge plate of food under your nose.
However, as a student, it’s difficult to justify going out for meals as frequently as I would like to. So, when my boyfriend suggested we stay in and cook a meal for ourselves, I jumped at the idea.
A night-in spent experimenting with new flavours and with your loved ones is often far more enjoyable that the atmosphere of an overcrowded restaurant, in which one spends the majority of the time pitying the waiters who certainly don’t get payed enough for how hard they are worked.
I came up with this recipe after speaking to the butcher and chef in the Source Food Hall in Bristol’s St. Nicks Market
Personally, I’ve never been a burger fanatic. This might be attributed to my long-standing (though, nowadays, not so prevalent) fear of unhealthy food, however I am certainly gaining a new found appreciation for the humble bun.
I came up with this recipe after speaking to the butcher and chef in the Source Food Hall in Bristol’s St. Nicks Market. I had contemplated making a Prawn Katsu Burger, but was later convinced of the complimentary tastes of pork and prawn. Intrigued, having never tried the combination, I endeavoured to give it a go.
From the saltiness of the pork, to the sweetness of the fries, to the sourness of the slaw – this dish has it all
I bought the meat (locally sourced), prawns (sustainably sourced from Argentinian waters) and brioche buns from here. I cant recommend this place more – the staff are incredibly helpful, the produce is quality and fresh, and their prices are reasonable too.
This recipe is a really fun and easy way to experiment with different flavours whilst enjoying a comforting, warming dish that will undoubtedly hit the spot. From the saltiness of the pork, to the sweetness of the fries, to the sourness of the slaw – this dish has it all.
Pork and Prawn Burgers with Sweet Potato Fries and Homemade Slaw
Makes 4 – I had one for dinner the other for dinner the following night with broccoli. If you’ve got a bigger appetite (like my boyfriend), you might want to have 2 in one sitting. It’s up to you!
For the burger:
- 4 brioche burger buns
- 500g minced pork (I recommend buying from a local butchers as the quality is much better)
- 200g prawns (pre cooked prawns are fine)
- Handful of panko breadcrumbs
- 1 tbsp cornflour
- 1 tbsp soy sauce
- 1 tbsp fresh grated ginger
- 1 tbspo sesame oil
- 1 clove garlic, crushed
- ½ teaspoon sea salt
- ½ teaspoon black pepper
For the slaw:
- 1/2 cabbage, chopped
- 2-3 tbsp mayonnaise (I opt for the lighter mayo)
- 1 tbsp apple cider vinegar
- 1/2 lemon, juiced
- Salt and Pepper
- You can add carrots, red onion, red cabbage etc. – go wild!
Sweet Potato Fries:
- 2 large sweet potatoes
- 2 tbsp olive oil
- 2 tbsp paprika
- Salt and pepper
- Preheat your oven to 200C.
- Firstly, chop your sweet potatoes in to the size of fries you desire (remember, they shrink up a bit in the oven – so don’t slice them too thinly!)
- Next, drizzle over some olive oil, paprika, salt and pepper. Make sure all the fries have an even coating.
- Place them on a baking tray with tin foil, and bake for 35-40 minutes.
- Next, whisk the soy sauce, sesame oil, cornflour, crushed garlic and ginger together in a small bowl.
- Add you pork mince and prawns to the mixture, ensuring the sauce is evenly distributed through the meat. Add the panko breadcrumbs to the mix.
- Shape the mix in to 4 evenly sized burger patties. Make sure they’re not too thick so they get an even cook when you fry them.
- Set the patties aside; it’s time to make the slaw. Thinly slice up your head of cabbage and place it in a mixing bowl.
- Add all the ingredients listed for the slaw. Stir well. You can taste your slaw now, if you like more mayo, salt or lemon juice, you know what to do.
- Finally, pour 1 tbsp of sesame oil in a hot frying pan. Fry your patties for 4 minutes each side on a medium to hot heat, ensuring the outer layer is browned and crispy.
- Place on your bread bun, add your homemade slaw and for the perfect condiment-pairing, reach for the sweet chilli sauce. Fill the rest of your place with those deliciously cooked sweet potato fries, and enjoy.
If you do decide to give this ago, have any comments or ideas for me – don’t hesitate to get in touch! Follow my instagram @janecowiefood, send me an email on firstname.lastname@example.org or just give this post a like and a little comment. It means more to me than you’d realise!
Thanks so much,
Much love, Jane xx