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Green Ocean Hash Brown Burger

A crispy Hash Brown burger with prawns, grilled vegetables and guacamole.

Ingredients:

• 200 g Aviko Super Mash Homemade
• 12 Aviko Hash Browns
• 2 eggs
• 6 tbsp breadcrumbs
• 12 prawns
• 250 ml extra virgin olive oil
• 1 red bell pepper
• 2 tomatoes
• 1 red pepper
• 8 broccolini
• 2 green asparagus
• 1 avocado
• Juice of 2 limes
• Edible flowers to garnish

Used product:

801757 Aviko Super Mash Home Made 2500G

    Super Mash Homemade

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    Method

    Preparation: 30 minutes

    • Shape the mash into 8 balls. Beat the eggs. Sprinkle the breadcrumbs onto a plate. Roll the balls in the eggs, then coat them with the breadcrumbs.
    • Clean the prawns. Peel them and cut the heads off the tails. Keep the skins and heads separate from the tails.
    • For the prawn oil, roast the peels and heads in a dry frying pan for 5 minutes. Add the olive oil and let it steep for 10 minutes on a very low heat.
    • Cut the bell pepper and tomatoes into cubes. Remove the seeds from the red pepper and chop finely. In the blender, finely puree the bell pepper with the tomatoes and half of the red pepper. Season the sauce with salt and pepper to taste.
    • In the blender, puree the oil with the prawn skins and heads. Strain and let the prawn oil cool.
    • Preheat the oven to 220 ºC. Prepare the Hash Browns according to the instructions on the packaging.
    • Meanwhile, clean the broccolini and asparagus. Roast them on a BBQ or in the grill pan for 5 minutes until al dente. Cut them into 4 cm pieces.
    • Mash the flesh of the avocado with a fork. Season the guacamole with lime juice, red pepper and salt.
    • Deep-fry the mashed potato balls for 3–4 minutes until golden brown and crispy. Drain on parchment paper.
    • Spoon some spicy sauce into 4 deep plates. Build on each plate a Hash Brown burger: spoon 1/8 of the guacamole on 1 Hash Brown and place the broccolini on top. Place another Hash Brown on top covered with 1/8 of the guacamole and asparagus. Cover with the last Hash Brown.
    • Divide the prawns over the burgers. Place the burgers in the oven for another 3-4 minutes, until the prawns are just cooked through and juicy.
    • Put the burgers on top of the sauce. Drizzle the prawn oil around the burgers and garnish with some edible
      flowers. Place the mashed potato balls next to the burgers.

    Tip: For extra colour in the prawn oil, roast 1 teaspoon of tomato purée with the skins and seeds at the last minute.