Cod Burgers with Homemade Ketchup
1 hour 15 minutes
10
Nathan Outlaw's delicious cod burger recipe proves fish is a more than worthy substitute for beef
- For the tomato ketchup, place a large pan over a medium heat and add a tbsp of oil
- Once the oil is hot, add the onion and garlic and cook for 2 minutes, or until the onion is soft and translucent.
- Wrap the peppercorns up in muslin cloth, tie up firmly with cooking string.
- Add the tomatoes, thyme, cinnamon, sugar, peppercorn bundle and bay leaves to the pan.
- Cook for 15 minutes, or until the tomatoes have broken down and their liquid has been released.
- Continue to cook until the tomato liquid has reduced and the tomatoes start to catch. Then, add the vinegar, turn up the heat and boil for 5 minutes.
- Transfer the contents of the pan to a blender, removing the cinnamon stick, bay leaves and peppercorn bundle.
- Blend the tomatoes until smooth and then pass through a sieve.
- Transfer to a container and allow to cool. The ketchup will keep in the fridge for 1 week or in the freezer for 1 month.
- For the cod burgers, place a frying pan over a medium heat and add 2 tbsp of oil. Once hot, add the shallots and garlic and sweat for 2 minutes.
- Remove the mixture from the pan and allow to cool.
- Blend the cod in a food processor for 1 minute - you may have to do this in 2 batches.
- Scrape the fish into a mixing bowl and add the shallot mixture, parsley, basil, eggs and breadcrumbs. Mix well and add seasoning.
- At this stage it is good to fry off a little piece of the patty mix to use as a tester, then you can adjust the seasoning as you wish.
- Divide the mixture into 100g balls and then mould into patties.
- Lay the patties out on a tray and refrigerate until required. When you are ready to cook, preheat the oven to 200C/gas mark 6.
- Place a frying pan over a medium heat and add 2 tbsp of olive oil. Once hot, fry the patties for 2 minutes on each side, or until golden all over. Transfer the patties to a baking tray and cook through in the oven for 3 minutes.
- Whilst they are cooking, slice your rolls and add a drizzle of olive oil followed by a slice or 2 of tomato and some rocket. Remove the patties from the oven and arrange on top of the rocket.
With thanks to Nathan Outlaw and Great British Chefs
Details:
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Author: Nathan Outlaw via Great British Chefs
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Prep time:
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Cook time:
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Total time:
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Serves: 10
Ingredients:
Cod Burgers
- 1.5kg cod fillets, skinless and boneless, diced
- 1 pinch salt
- 4 shallots, peeled and finely chopped
- 8 garlic cloves, peeled and finely chopped
- 5 tbsp flat-leaf parsley, chopped
- 5 tbsp basil, chopped
- 3 eggs
- 250g breadcrumbs
- 10 burger buns
- 200g rocket, washed
- 3 beef tomatoes, sliced
- 120ml olive oil
- 1 pinch black pepper
Ketchup
- 1kg tomatoes, washed and chopped
- 1 red onion, peeled and chopped
- 2 garlic cloves, peeled and sliced
- 2 tsp thyme, chopped
- 150ml red wine vinegar
- 1/2 cinnamon stick
- 2 bay leaves
- 10 black peppercorns
- 50g caster sugar
- 1 tbsp olive oil