PAUA BURGER & KŪMARA FRIES WITH HOROPITO SALT
Ginny Grant
tags:paua, paua burger, kumara fries, fries, burger, kumara
Serves
6Preparation
15 minsCook
15 minsIngredients
FOR THE PAUA FRITTERS | |
400g paua, minced | |
1 egg, lightly beaten | |
½ cup flour | |
½ teaspoon baking powder | |
zest of 1 lemon | |
¼ teaspoon smoked chilli flakes | |
¼ teaspoon dried horopito | |
½ teaspoon sea salt oil for frying | |
FOR THE SRIRACHA MAYO | |
1 cup mayonnaise | |
2-3 tablespoons sriracha (depending on how hot you like it) | |
FOR THE KUMARA FRIES | |
oil for deep frying 3 kumara, scrubbed | |
¼ teaspoon horopito | |
2 teaspoons flaky sea salt | |
TO SERVE | |
6 burger buns iceberg lettuce cooked beetroot slices |
Paua is such a treat when you can get it, although mincing it can be a bit of a fiddle. However you can find frozen pre-minced paua in seafood stores. Here the flavourings are kept fairly simple. Don’t overdo the horopito – the warm citrus notes can give quite a camphor-like taste when used in excess.
Instructions
1. | FOR THE PAUA FRITTERS |
2. | In a bowl combine the paua and egg. Add the remaining ingredients and mix until just combined. |
3. | When ready to cook, heat a little oil in a frying pan and add large spoonfuls of the fritter mix to the pan. |
4. | Cook for 3-4 minutes or until you see a few bubbles forming in the batter. |
5. | Flip over and cook for a further 3-4 minutes until just cooked. |
6. | FOR THE SRIRACHA MAYO |
7. | Combine together and set aside. |
8. | FOR THE KUMARA FRIES |
9. | Heat the oil in a deep fryer or in a pot to 170°C. Very thinly slice the kumara with a mandolin. |
10. | Drop a few slices at a time in the pot of oil and cook until golden. Drain, then put onto a tray lined with paper towels. |
11. | Repeat until all the kumara is cooked. |
12. | Combine the horopito and sea salt and sprinkle over as much or as little as you like. |
13. | TO SERVE |
14. | Split and toast the buns, smear a little mayo on the base, add lettuce, a paua fritter, some beetroot and more mayo. |
15. | Add the top of the burger and serve with the crunchy kumara fries. |
Recipes & Food Styling Ginny Grant / Photography Aaron Mclean / Styling Fiona Lascelles
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