Fishcake burgers with tomato & tamarind relish, watercress salad and homemade slaw
Break out the brioche buns for this healthy burger alternative
300g floury potatoes
150g cooked mixed fish, such as mackerel, white fish fillets or salmon
2 tbsp flat parsley, roughly chopped
Zest of 1 lemon
1 medium egg, beaten
1 tbsp plain flour, plus extra for dusting
Salt and pepper
1 large carrot, peeled and grated
½ red onion, thinly sliced
1 small fennel bulb, trimmed and thinly sliced
2 tbsp natural yoghurt
1 tbsp pumpkin seeds, toasted (optional)
1 tsp black onion seed (optional)
4 brioche burger buns
Tomato & tamarind relish
For the tomato & tamarind relish
Oil for cooking
2 onions, chopped
3 garlic cloves, finely chopped
1 chilli, deseeded and finely chopped
10g fresh ginger, peeled and roughly chopped
1 tbsp cumin seeds
1kg fresh tomatoes, cored and roughly chopped
300g brown sugar
250ml apple cider vinegar
1 tbsp salt
To make the relish
Heat some oil in a large saucepan. Add the onions and cook gently for 10 minutes. Add a splash of water if they begin to stick to the bottom of the pan. Add the garlic, chilli, ginger and cumin seeds. Cook for another five minutes.
Add the tomatoes, sultanas, tamarind, sugar, vinegar and salt. Stir over a low heat to dissolve the sugar then bring up to the boil. Once it comes to the boil, lower the heat and simmer away, uncovered for about one hour or until it thickens (you may want to open some windows or doors as the vinegar will smell quite strong). Spoon into sterilised jars and use when ready.
To make the fishcakes & slaw
Peel and cut the potatoes into large chunks. Boil in some salted water until cooked. Drain and allow them to dry. Cool.
In a large bowl, add the cooled potatoes, season with salt and pepper, and mash. Add the parsley, lemon zest, egg and flour. Stir together then add the flaked fish. Check the seasoning.
Shape into four fish cakes. Dust in a little extra plain flour. Chill in the fridge for a few minutes while you make the slaw and heat the oven up to 200˚C/180˚C fan-assisted/gas mark 6.
In a bowl, mix the carrot, red onion, and fennel together. Mix though the yoghurt, pumpkin and black onion seeds if using.
Remove the fish cakes from the fridge and heat a large non-stick pan with oil. Fry the cakes on each side for 3-4 minutes until golden. Transfer to the oven for 8-10 minutes.
Toast the brioche buns, top with the relish and fishcakes along with any other additions, such as tomatoes or pickles. Serve with the watercress and slaw on the side.
Recipe by Jody Spencer
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