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1
Put prawns, broccolini, capsicum, corn, spring onion, garlic, ginger, coriander and eggs in a medium bowl and stir well to combine and season with pepper.
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2
Brush the inside of 4 x 2.5cm high, 8cm wide round metal pastry rings or cutters with a little oil.
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3
Heat half of the remaining oil in a large non-stick frying pan/skillet on medium-high heat and place rings in the pan.
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4
Reduce heat to medium and spoon half of prawn mixture between the 4 rings and cook for 4 minutes or until mixture is almost set and golden brown underneath and then turn over burgers and rings and cook for 4 minutes or until set.
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5
Using a small sharp knife, loosen burgers from rings and remove rings.
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6
Transfer burgers to a plate and cover with foil and return rings to pan and repeat with remaining oil and prawn mix to make 4 more burgers.
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7
Divide salad leaves between each roll base and add 2 burgers to each and drizzle with sweet chilli sauce and top with coriander and add roll tops to serve.
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8
HEALTH TIP - for a lower salt option replace the greeen prawns with 250 grams of boneless white fish fellets, finely chopped (this will reduce the sodium/salt content from 706.1 mg to 541.1 mg.
