INGREDIENTS

• Breadfruit, Peeled - 300 g 
• Prawn - 150 g 
• Organic Onion, Chopped - 30 g 
• Organic Coriander, Chopped - 6 g 
• Organic Lime, Juiced - 1 medium sized Lime 
• Narang, Juiced - 1 small Narang 
• Organic Lime Zest 
• Flour - 100 g 
• Cumin - 1 tsp 
• Organic Chili Flakes - 2 tsp 
• Salt 
• Whole Organic Black Pepper 
• Olive Oil, for sautéing 

METHOD

1. Boil peeled breadfruit with salt until soft
2. Drain water and mash.
3. Add Coriander, Onion, Lime Juice, Narang juice, Lime Zest (a pinch), Cumin, Chili Flakes and seasoning. Mix well and set aside.
4. Take shells of shrimp and de-vein (If large sized). Chop into smaller cubes. Season and par cook in a skillet with olive oil. Take off heat and set aside to cool.
5. Mix in shrimps and flour. Refrigerate.
6. Take out and work into a burger patty shape. Place on a greased tray or container.
7. At this point it is okay to put the patties into the chiller if it too soft to handle.
8. Heat pan with olive oil. Carefully place patty on pan and brown on both sides. Use medium heat.
9. Drain on absorbing paper before serving.

TIP: Can be served with a Pesto and a side of Rocket Salad.