Fish Burgers with Tomato Salsa and Chunky Guacamole @BordBia

Padraic Guilfoyle

Dec 2

Cooking Time: 30 minutes. Serves 6

Ingredients

700g hake, skinned, boned and finely chopped
2 tablesp. fresh parsley, chopped
½ red chilli, deseeded and finely chopped
2cm piece of fresh ginger, grated
1 garlic clove, crushed
1 egg, beaten
2 tablesp. mayonnaise
1 tablesp. fish sauce
Zest and juice of 1 lime
40g stale breadcrumbs or Panko breadcrumbs
1 tablesp. rapeseed oil

Tomato Salsa

4-6 tomatoes, diced
1 red onion, peeled and diced
1-2 garlic cloves, peeled and finely chopped
1 tablesp. basil or coriander, chopped
Juice of ½ lime
1 tablesp. olive oil
A little salt and black pepper

Chunky Guacamole

2 ripe avocados, peeled and chopped
Juice of ½ lime
2 scallions, finely sliced
½ red chilli, deseeded and finely chopped

To Serve:

Toasted baps, lettuce leaves, 2 tomatoes sliced, extra mayonnaise

To Cook

Place the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, fish sauce, lime zest and juice and the breadcrumbs and mix together.

Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.

Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4minutes on each side, until crisp and golden.

To make the Salsa: Mix all the ingredients well together, taste and season with a little salt and black pepper. Set aside until ready to serve. To make the Chunky Guacamole: In another bowl mix the avocados, lime juice, scallions and chilli. Using a fork roughly mash everything together, taste and season.

Serving Suggestions

Spread a little mayonnaise over each bap then layer with lettuce leaves, some slices of tomato and then the burger. Spoon a little mayonnaise on top of each burger and sprinkle on a little black pepper. Serve the tomato salsa and chunky guacamole on the side.