PAUA BURGER & KŪMARA FRIES WITH HOROPITO SALT

Recipes & Food Styling Ginny Grant / Photography Aaron Mclean / Styling Fiona Lascelles

	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

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.