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Cod burgers with homemade tomato ketchup
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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.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Food processor or blender
- Muslin cloth
Method
1
For the tomato ketchup, place a large pan over a medium heat and add a tbsp of oil
- 1 tbsp of olive 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
- 1 red onion, peeled and chopped
- 2 garlic cloves, peeled and sliced
3
Wrap the peppercorns up in muslin cloth, tie up firmly with cooking string
4
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
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
- 150ml of red wine vinegar
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
- 4 shallots, peeled and finely chopped
- 8 garlic cloves, peeled and finely chopped
- 30ml of olive oil
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
- 1.5kg cod fillet, skinless and boneless, diced
13
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
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
- 30ml of olive oil
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
- 10 burger buns
- 3 beef tomatoes, sliced
- 100g of rocket, washed
- 60ml of olive oil
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
- 100g of rocket, washed
First published in 2015
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