Aromatic Burgers with Crispy Prawn Patties

• baking potatoes↗900g g

  skin left on, well washed, cut into chips 1 cm thick

• olive oil↗2 ст. л. tbsp
• coriander seeds↗2 ч. л. tsp
• cumin seeds↗2 ч. л. tsp
• black peppercorns1 ч. л. tsp
• uruk seeds↗1 ч. л. tsp

  (see tip below)

• fenugreek seeds1 ч. л. tsp
• cinnamon stick↗1 маленька

  (2 g)

• sumac↗1½ ч. л. tsp
• garlic powder↗½ ч. л. tsp
• paprika↗½ ч. л. tsp
• raw king prawns↗300g g
• mango chutney60g g
• pancetta or lardo cubes50g g
• special spice blend↗10g g
• підсмажена кунжутна олія↗1 ч. л.
• нейтральна олія↗1 ст. л.

  плюс додаткова для формування та для лопатки

• булочки бріош для бургерів↗2

  розрізані навпіл

• свіжий коріандр20g
• червоний чилі↗1

  дрібно нарізаний

• біла цибуля↗½

  розрізана навпіл і тонко нарізана

• лайм↗1

  половина вичавлена, інша половина нарізана дольками

• майонез↗40g
• манговий чатні40g

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C convection, gas 7). Line a large flat baking sheet with parchment paper. Toss the potatoes with oil and 1 tsp fine sea salt, spreading them evenly on the sheet.

2. 2

   Roast for 25 minutes in the middle of the oven, then stir and continue cooking another 5–10 minutes until golden‑brown and crisp.

3. 3

   Meanwhile, prepare the aromatic spice blend. In a medium skillet over medium heat, toast coriander seeds, cumin, black peppercorns, uruk seeds, fenugreek seeds, and the cinnamon stick. Toast until fragrant, about 2–3 minutes. Transfer to a spice grinder and grind to a coarse powder (I prefer some texture rather than a fine powder). Add sumac, garlic powder, and paprika, and mix.

4. 4

   Place all the patty ingredients in a food processor, except the oil, add ½ tsp fine salt, and pulse until you obtain a thick, sticky, slightly textured paste. Lightly oil your hands, then divide the mixture into four portions of about 100 g each.

5. 5

   Heat a large non‑stick skillet over medium‑high heat, toast the buns until golden, then transfer them to the oven to keep warm. Add 1 tbsp oil, increase heat to high. Oil the spatula (so the patties don’t stick). When the pan is very hot, add the shrimp mixture in two portions at a time and flatten with the spatula into thin patties about 10 cm wide. Cook 2 minutes on one side and 3 minutes on the other until the patties are fully cooked, crispy, and browned. Transfer the cooked patties to a warm oven while you fry the next batch.

6. 6

   Mix fresh cilantro, chili, and onion with lime juice. Spread mayo and mango chutney on the bottom half of the buns. Place two patties on each bun, then add the cilantro‑chili‑onion mixture, and top with the upper bun. Serve with lime wedges and potato chips.