Put down the greasy beef burger our Asian-inspired seafood patty with white miso. You can adapt the recipe below to use lobster, crab or prawns for your burger or perhaps a mix of the three. A tangy tangle of purple slaw on top seals its burger superiority.

Serves six


  • A bunch finely sliced spring onions
  • A bunch chopped coriander
  • 3 tablespoons white miso paste
  • Zest and juice of a lime
  • Half teaspoon cayenne pepper
  • 2 eggs beaten
  • 1 tablespoon of mayonnaise
  • 500g of lobster meat, crab meat or prawns or a mix of shellfish
  • 100g panko breadcrumbs
  • 50ml oil to cook with
  • Salt and pepper
  • Six bread rolls and salad to serve


Whisk together all the ingredients except the shellfish, panko and oil until smooth.

Take 1/3 of your chosen shellfish and blitz in a food blender or chop into a paste. Roughly chop the remaining shellfish and add to the wet mix and mix well.

Form into six patties about 1 inch thick and chill for at least an hour or overnight.

Heat the oil in the pan and fry the patties, about 5 minutes each side, until nice and crisp.

Serve in toasted bread rolls with salad or coleslaw and mayonnaise.


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