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Karena and Kasey's Kitchen Diplomacy


Ep 5 - Surf and Turf Sliders

Surf and Turf Sliders

Serves 4

4 medium Slider buns

½ cup red cabbage sliced

½ cup white cabbage sliced

1 spring onion sliced

½ lemon juiced

1 tbsp. Mayo

2 tbsp. beetroot chutney

2 tbsp. mayo (for serving)

Venison and Wild boar Bacon Patties

400 g venison mince

4 rashers wild boar bacon, diced

¼ onion, diced

2 cloves garlic, finely diced

3 tbsp. sweet chilli sauce

 ¼ cup breadcrumbs

1 egg

2 tbsp. tomato sauce

2 tsp Worcestershire sauce

1 tsp ground paprika

1 tsp garlic powder

5 drops Tabasco (optional)

1 tbsp. cup finely chopped parsley

Salt and pepper

Olive oil, for cooking

Panko Prawns

8 prawns (deveined, shell removed)

1 cup panko crumbs

¼ cup flour

1 tsp paprika

Salt and pepper

1 egg, beaten

Oil for deep frying


Mix together all of the patty ingredients and shape in to patties.

Mix together the cabbage and onion and mix the lemon juice through, leave for 5 mins and then stir through the mayonnaise to make the slaw

Heat a fry pan on a medium heat with some olive oil. Fry the patties on each side for 5 mins or until cooked through

While the patties are cooking heat the deep frying oil in a pot to 160degrees. Mix together the flour, paprika and season well with salt and pepper, place the panko in a bowl and the egg in another bowl. Toss the prawns with the flour mix then dip the prawns in the egg mix, followed by the panko crumbs. Make sure the prawns are coated well. Cook the prawns in the oil until they are golden brown, this should take no longer than 5 mins

Cut the slider buns in half and toast for a few minutes until golden and then butter. Spread some of the beetroot chutney on to one side of the bun and mayo on the other followed by the slaw a patty and top with 2 of the panko crumbed prawns to serve.