Cod Burgers Recipe - Great British Chefs

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

Ingredients

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Cod burgers

1.5kg cod fillet, skinless and boneless, diced
4 shallots, peeled and finely chopped
8 garlic cloves, peeled and finely chopped
5 tbsp of flat-leaf parsley, chopped
5 tbsp of basil, chopped
3 eggs
250g of breadcrumbs
10 burger buns
3 beef tomatoes, sliced
200g of rocket, washed
120ml of olive oil
1 pinch of salt
1 pinch of black pepper

Tomato ketchup

1000g of tomatoes, washed and chopped
1 red onion, peeled and chopped
2 garlic cloves, peeled and sliced
10 black peppercorns
2 tsp thyme, chopped
1/2 cinnamon stick
50g of caster sugar
2 bay leaves
150ml of red wine vinegar
1 tbsp of olive oil

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Food processor or blender
Muslin cloth

For the tomato ketchup, place a large pan over a medium heat and add a tbsp of oil

1 tbsp of olive oil

Once the oil is hot, add the onion and garlic and cook for 2 minutes, or until the onion is soft and translucent

1 red onion, peeled and chopped
2 garlic cloves, peeled and sliced

Wrap the peppercorns up in muslin cloth, tie up firmly with cooking string

10 black peppercorns

Add the tomatoes, thyme, cinnamon, sugar, peppercorn bundle and bay leaves to the pan

1000g of tomatoes, washed and chopped
2 tsp thyme, chopped
1/2 cinnamon stick
50g of caster sugar
2 bay leaves

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

150ml of red wine vinegar

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

4 shallots, peeled and finely chopped
8 garlic cloves, peeled and finely chopped
30ml of olive oil

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

1.5kg cod fillet, skinless and boneless, diced

Scrape the fish into a mixing bowl and add the shallot mixture, parsley, basil, eggs and breadcrumbs. Mix well and add seasoning

5 tbsp of flat-leaf parsley, chopped
5 tbsp of basil, chopped
3 eggs
250g of breadcrumbs
1 pinch of salt
1 pinch of black pepper

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 200°C/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

30ml of olive oil

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

10 burger buns
3 beef tomatoes, sliced
100g of rocket, washed
60ml of olive oil

Remove the patties from the oven and arrange on top of the rocket. Top with some tomato ketchup and serve with some more rocket

100g of rocket, washed

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Nathan Outlaw

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

Cod burgers with homemade tomato ketchup

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