Crispy Cajun Prawn Burgers

Add three-quarters of the prawns to a food processor and blitz until minced. Crack the eggs into a shallow bowl and beat.

Tip the minced prawns into a new bowl, then add the whole prawns, 2 tbsp beaten egg (reserve the rest for later), cornflour, cajun seasoning and salt and pepper. Stir together well.

Oil your hands and form 4 patties, 1cm thick. Place onto an oiled baking tray, cover and put in the fridge for 1 hr.

Meanwhile, thinly shred the cabbage (use a mandoline if you have one) and finely dice the pickles. Add both to a bowl. Cover and put in the fridge.

Tip the flour into a shallow bowl and the panko breadcrumbs into another. Coat a shrimp patty in flour, then egg and finally breadcrumbs. Repeat with all the patties.

Heat a large frying pan over a medium-high heat and fill with 1cm sunflower or vegetable oil. Once hot, add the prawn patties and fry for 4-5 mins each side until golden brown and cooked through (turn the heat down if they’re browning too quickly.)

Meanwhile, stir 40g mayo, all the mustard and 2 tbsp olive oil through the cabbage salad. Season with some pickle brine, salt and pepper. Toss together.

Toast the buns, then spread the remaining mayo over them all. Top with a crispy cajun prawn patty and some pickled cabbage slaw.