Tandoori fish burgers
A colourful Friday night feast. Once you’ve shaped the tandoori fish burgers, leave them in the fridge to firm up while you prepare the mango salsa, cucumber raita and sweet potato fries.
Ingredients
For the burgers
- 350g/12oz skinless pollock (or other white fish) fillet, finely chopped
- 2 skinless salmon fillets, approx. 200g/7oz, finely chopped
- 100g/3½oz raw prawns, finely chopped
- ¼ tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp garam masala
- ½ tsp paprika
- ½ tsp ground coriander
- 1 tbsp sea salt flakes
- black pepper
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 2 garlic cloves, finely chopped
- 3–4 spring onions, finely chopped
- 125g/4½oz fresh wholemeal breadcrumbs
- 1 tsp bicarbonate of soda
- small handful freshly chopped coriander
- 1 tbsp lemon juice
For the mango salsa
- 1 ripe mango, peeled, stone removed, finely chopped
- ½ small red onion, finely chopped
- 1 tsp seeded and diced jalapeño chillies
- 2 tbsp freshly chopped coriander
- ½ lime, juice only
For the cucumber raita
- 4 large tbsp full-fat Greek yoghurt
- 1 tbsp mint sauce
- ½ tsp ground cumin
- ½ small red onion, finely chopped
- ½ cucumber, grated
- pinch caster sugar
- small handful fresh coriander, chopped
- pinch salt
For the sweet potato fries
- 4 sweet potatoes, peeled and cut into chips
- 4 tbsp cornflour
- vegetable oil, for shallow frying
To serve
- 1 Little Gem lettuce, leaves separated
- 6 brioche burger buns, split in half and toasted
Method
To make the burgers, place the chopped white fish, salmon and prawns in a large bowl.
Heat a small frying pan over a medium heat, add the ground spices and toast for a minute or two until they are fragrant. Add to the fish along with the salt and a good grinding of pepper and mix well. Add the ginger, garlic, spring onions, breadcrumbs, bicarbonate of soda and chopped coriander and mix well. Add the lemon juice a little at a time – the mixture should not be too wet, so you may not need it all.
Shape the mixture into six patties with your hands and chill in the fridge for at least 1 hour to firm up.
To make the mango salsa, mix all the ingredients together in a bowl and season with salt and pepper. Set aside.
To make the raita, mix all the ingredients together in a bowl. Set aside.
For the sweet potato fries, bring a large pan of water to the boil and cook the sweet potatoes for 4–5 minutes, until they are soft but not falling apart. Drain and dry the chips on a tea towel.
Make a thin batter by whisking the cornflour with 6 tablespoons of cold water in a large bowl.
Fill a wide, shallow pan with vegetable oil, so it generously covers the bottom of the pan. Heat over a medium heat until the oil reaches 190C on a food thermometer. In batches, coat the sweet potato chips in the cornflour batter and shallow-fry in the hot oil for 5–6 minutes, carefully turning with a slotted spoon until they are crisp. Carefully remove and drain on kitchen paper. Sprinkle with sea salt. Repeat with the remaining fries.
To cook the burgers, preheat the grill to high. Arrange the patties on a greased baking tray and grill for 5–7 minutes on each side until cooked through and lightly coloured.
To serve, arrange lettuce leaves on the bottom halves of the toasted buns and top with the fish burgers, a dollop of cucumber raita and mango salsa and the top halves of the buns. Serve the sweet potato fries and the remaining mango salsa and raita alongside.