I don’t normally eat fast food and even when I do crave something naughty like a burger, I will always make it myself. The other day, walking home from work at 9.30 pm the thought of cooking was beyond thought. Every day on my walk home I go past a burger king my stomach was leading my conscious (as I am a strong believer in you are what you eat) My body was veering towards burger king and I felt as though my nose was being lured by the salty, fried smell, which my body couldn’t control except to lead me in the direction of the scent. My conscious was telling me…you’ll regret it, don’t do it, don’t do it..and just before the doors I directed myself away and continued walking home, it was definitely a close shave as no way did I want the walk of shame.
So anyway, I was still hungry, with no burger and a hungry tummy. I opened my freezer and all I saw was cod fillets and prawns so that was my answer, fish burgers were back on the menu. I used lime zest and juice to create a burst of fresh flavour and devoured the burger to my heart’s content.
All I can say was the burger was great, it seriously hit the spot and before I knew it they were all gone, or so Carlos likes to say the squirrel took the rest…
200 grams prawns, deveined
400 grams cod fillet
1 small red chilli
The juice and zest of a lime
1 teaspoon of sea salt
100 grams gluten-free bread crumbs
A small handful of fresh coriander
Olive oil for frying
Burger Sauce Ingredients:
2 medium cloves of garlic, thinly sliced
1 small sweet onion, finely chopped
150 ml fish stock
A small drizzle of olive oil
A generous handful of fresh parsley, finely chopped
Pinch of sea salt and freshly ground black pepper
Firstly make the burger sauce by heating a large, heavy-based frying pan on a medium-low flame. Add the oil, once the oil is hot add the onions, salt, pepper and parsley. After 10 minutes add the stock and allow to simmer over low heat.
While the sauce is gently simmering, place the prawns, cod, salt, chilli, lime zest and juice, eggs and bread crumbs into a food processor. Blitz into a chunky mixture.
Next heat a generous amount of olive oil in a toughened non-stick saucepan over a medium flame.
While you are waiting for the oil to heat up, place a generous amount of cornflour onto a plate. Using a large tablespoon, scoop a generous amount and make round-mini burgers. Coat them in the cornflour and once the oil is up hot fry for about 3 minutes.
Once cooked, place on a paper towel to soak up any excess oil.
So…you can have them two ways. I fancied my mini fish burgers in mini buns with dollops of mayonnaise, sweet chilli sauce and salad. Carlos on the other hand, had his in the sauce, once the burgers were cooked I placed them in the burger sauce for two minutes and Carlos gobbled them up!