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Prawn and Courgette Burgers with Sweet Potato Wedges

Prawn and Courgette Burgers with Sweet Potato Wedges

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

For a dish that’ll keep both you and the kids happy in the kitchen, try the Prawn and Courgette Burgers with Sweet Potato Wedges by chef, food writer and dad of one Ed Smith. A brilliant way of sneaking seafood and nutritious veg into your children, the burgers are quick to make and cook, while shaping the mixture is a fun task for all ages. When it comes to building the burgers, optional extras like sushi ginger and sriracha are a chance to introduce new flavours to curious palates.

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  • 600g sweet potatoes, scrubbed and cut into 2cm-thick wedges
  • 3 tbsp cold-pressed rapeseed oil, plus extra if needed
  • 300g fresh or frozen raw king prawns (defrosted, if frozen)
  • 50g white bread, blitzed into crumbs in a food processor
  • 6 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1 lime, zested and juiced
  • 1 courgette, coarsely grated
  • 50g polenta
  • 4 brioche burger buns, halved
  • 30g sushi ginger (optional)
  • 1 handful rocket leaves
  • 1 squeeze sriracha


Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Put the wedges on a baking tray, add 1tbsp of the oil and toss to coat. Spread the wedges out, so they’re not touching, then roast for 30 mins; give them a quick turn after 20 mins.

Step 2

Meanwhile, use a blender or food processor to pulse the prawns to a coarse paste. Put in a mixing bowl along with the breadcrumbs, 2tbsp of the mayonnaise, the ketchup, lime zest, 100g of the courgette and some seasoning; mix well.

Step 3

Pour enough polenta into the bottom of a small tin or dish so it’s about ½cm deep. Wet your hands with cold water, then shape the mixture into patties about 2-3cm thick; either make 4 big kid/adult-sized patties, or make 2 of the big patties and split the rest of the mixture into 3-4 smaller ones. Put them into the polenta and gently turn to coat, then chill on a plate in the fridge until you’re ready to cook.

Step 4

In a small bowl, combine the remaining courgette with a splash of the lime juice and a pinch of salt. In a separate bowl, mix the remaining lime juice and mayonnaise.

Step 5

To fry the burgers, place a heavy-bottomed frying pan over a medium-high heat and add the remaining 2tbsp oil. After 45 secs, place the patties in the pan and cook for 4-5 mins, turning every min or so, until you get a golden crust and have a firm but still juicy burger. Add a little more oil halfway through, if needed.

Step 6

Toast the cut sides of the burger buns; spread a little lime mayonnaise onto the bottom buns. Add some of the grated courgette, a burger, some sushi ginger if you like, and rocket leaves. Top with the bun lid, spread with ketchup or sriracha. Serve with the sweet potato wedge.

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