Salmon, cod & prawn burger with mushy pea mayo

Salmon, cod & prawn burger with mushy pea mayo

https://www.coop.co.uk/recipes/salmon-cod-prawn-burger-mushy-pea-mayo

We love these speedy fish burgers! You’ll have leftover mayo, but you can keep it in the fridge for sandwiches

  • Feeds 2Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    32%
    2702kj 645kcal
  • Fat
    High 45%
    31.3g
  • Saturates
    Low 28%
    5.7g
  • Sugar
    Low 5%
    4.4g
  • Salt
    Med 28%
    1.7g

% of adult’s reference intake | Carbohydrates per serving : 61g

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Ingredients

  • 1 large baking potato, peeled and cut into thin matchsticks
  • 1 tbsp Co-op vegetable oil
  • 2 Co-op Irresistible salmon,cod and prawn burgers
  • 300g can Co-op mushy processed peas
  • 30ml Co-op olive oil
  • Zest and juice of 1 lemon
  • 1 Co-op Irresistible ciabatta, halved and toasted
  • A few iceberg lettuce leaves
  • 2 Co-op whole pickled gherkins, sliced

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Toss the potato with the oil, season, then bake on a lined tray for 15-18 mins, until golden
  2. Cook the burgers according to the pack instructions
  3. For the mayo, blitz the peas and slowly drizzle in the oil until smooth and glossy
  4. Stir in the lemon zest and juice to taste — you might not need it all
  5. To serve, halve the ciabatta again and spread two pieces with a little mayo
  6. Top with the lettuce, gherkins and burgers, add another spoonful of mayo, then finish with the shoestring fries and the ciabatta tops

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