Squid and mackerel burger with sweet potato chips
- medium
- 4
- 1 hour 10 minutes
This playful fish burger recipe from Simon Hulstone pairs squid and mackerel and is a fantastic alternative for a British summer cookout. Simon advises serving the seafood burger with samphire, a coastal vegetable which adds a deliciously salty dimension reminiscent of the seaside.
First published in 2015
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Ingredients
Metric
Imperial
Squid and mackerel burger
- 190g of squid tubes, frozen and cleaned
- 380g of mackerel fillet
- 20g of chives, finely chopped
- 1 pinch of salt
- rapeseed oil
Sweet potato chips
- 4 sweet potatoes, peeled
- 1/4 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
Smoked mayonnaise
- 5 tbsp of mayonnaise
- 1 tsp smoked paprika
- salt
To plate
SAVE RECIPE
Equipment
- Parchment paper
Method
1
Defrost the squid tubes, rinse under water to remove any grit and dry on a cloth. Once cleaned, dice into cubes (about ½ cm thick)
- 190g of squid tubes
2
Chop the mackerel roughly, place into a large bowl and mix with the squid, chopped chives and a good pinch of salt
- 380g of mackerel fillet
- 20g of chives
- 1 pinch of salt
3
Weigh the mix into 140g balls, about 1cm high, and press in between sheets of square parchment. Set aside in the fridge until needed
4
Preheat the oven to 180°C/gas mark 4. Cut the sweet potatoes into chips and cover with the spices, salt and oil in a bowl
- 4 sweet potatoes
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
5
Place the chips onto a baking tray and into the oven. Cook for 30-40 minutes, shaking the tray at 10 minute intervals
6
When the chips are nearly ready, heat a non-stick frying pan. Once hot, add oil and lightly colour the burgers on both sides. Place onto a baking tray lined with greaseproof paper, and cook in the oven for 5-6 minutes to cook through
- rapeseed oil
7
Incorporate the mayonnaise with the smoked paprika, season with a little salt and set aside
- 1 tsp smoked paprika
- 5 tbsp of mayonnaise
- salt
9
To serve, toast the buns and place a burger in each. Top with some samphire and serve with the sweet potato chips and smoked mayonnaise
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