Prepare these delicious cod burgers for an extravagant barbecue. Nathan Outlaw's kids recipe proves that fish is a worthy substitute for beef, and is equally enjoyable with a good dollop of tomato ketchup.

For more ways to serve cod, see our complete collection of cod recipes

Method
1.
For the tomato ketchup, place a large pan over a medium heat and add a tbsp of oil
2.
Once the oil is hot, add the onion and garlic and cook for 2 minutes, or until the onion is soft and translucent
3.
Wrap the peppercorns up in muslin cloth, tie up firmly with cooking string
Room for a little one
Children can prepare the muslin peppercorn parcel for the spices
4.
Add the tomatoes, thyme, cinnamon, sugar, peppercorn bundle and bay leaves to the pan
5.
Cook for 15 minutes, or until the tomatoes have broken down and their liquid has been released
6.
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
7.
Transfer the contents of the pan to a blender, removing the cinnamon stick, bay leaves and peppercorn bundle
8.
Blend the tomatoes until smooth and then pass through a sieve
9.
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
10.
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
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
11.
Remove the mixture from the pan and allow to cool
12.
Blend the cod in a food processor for 1 minute - you may have to do this in 2 batches
13.
Scrape the fish into a mixing bowl and add the shallot mixture, parsley, basil, eggs and breadcrumbs. Mix well and add seasoning
VideoVideo: Make breadcrumbs
Room for a little one
Have kids lend a helping hand in mixing the ingredients of the patties. They can help in moulding the mixture as well later in the recipe
14.
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
15.
Divide the mixture into 100g balls and then mould into patties
16.
Lay the patties out on a tray and refrigerate until required. When you are ready to cook, preheat the oven to 200°C/gas mark 6
17.
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
18.
Transfer the patties to a baking tray and cook through in the oven for 3 minutes
19.
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
20.
Remove the patties from the oven and arrange on top of the rocket. Top with some tomato ketchup and serve with some more rocket
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Ingredients

Cod burgers

Tomato ketchup

Equipment

  1. Muslin cloth
  2. Food processor or blender

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Nutrition (per Portion)

Calories

543
27%

Sugars

15g
17%

Fat

19g
27%

Saturates

3g
17%

Salt

1328mg
22%
of an adult's guideline daily amount
Homemade cod burgers make a great alternative for fish lovers and are great served with a dollop of tomato ketchup. Nathan Outlaw's recipe is a real winner.

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