Squid and mackerel burger with sweet potato chips

servings4
1 hour 10 minutes

Ingredients

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

Samphire

  • 100g of samphire
  • 1 knob of butter

To plate

  • 4 burger buns

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
8
For the samphire, heat a knob of butter in a pan. Once the butter is foaming, drop in the samphire and 2 tbsp of water. Once the water has evaporated, remove the pan from the heat
  • 100g of samphire
  • 1 knob of butter
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
  • 4 burger buns