25mins to prepare and 50mins to cook
For the cod burgers
● 1.5kg (3lb) cod fillet, skinless and boneless, diced
● 4 banana shallots, peeled and finely chopped
● 7 garlic cloves, peeled and finely chopped
● 6tbsp flat-leaf parsley, chopped
● 5tbsp basil, chopped
● 3 eggs
● 250g (8oz) breadcrumbs
● 10 burger buns
● 3 beef tomatoes, sliced
● 200g (7oz) rocket, washed
● 120ml (4fl oz) olive oil
● 1 pinch salt
● 1 pinch black pepper
For the tomato ketchup
● 1kg (2lb) tomato, washed and chopped
● 1 red onion, peeled and chopped
● 2 garlic cloves, peeled and sliced
● 10 black peppercorns
● 2tsp thyme, chopped
● ½ cinnamon stick
● 50g (2oz) caster sugar
● 2 bay leaves
● 150ml (5fl oz) red wine vinegar
● 1tbsp olive oil
1. To make the tomato ketchup, place a pan over a medium heat with a drizzle of oil. Once hot, add the onion and garlic and cook for 2 minutes until soft and translucent.
2. Wrap the peppercorns into a muslin cloth. Add the cinnamon, tomatoes, thyme, sugar, peppercorn bundle and bay leaves into the pan. Leave to cook for 15 minutes, or until the tomatoes have broken down and their liquid has been released.
3. Cook until all the liquid has reduced and the tomatoes start to catch. Then turn up the heat, add the vinegar and boil for 5 minutes.
4. Remove the cinnamon stick, bay leaves and peppercorns. Transfer the contents of the pan into a blender and pulse until smooth then pass through a sieve.
5. Transfer into a container and leave to cool. The ketchup will keep for 1 week in the fridge or 1 month in the freezer.
1. To start the cod burgers, heat oil inside a frying pan over a medium heat. Once hot, add the shallots and garlic and cook for 2 minutes. Pour the mixture from the pan and set aside to cool.
2. In a food processor, blend the cod for 1 minute.
3. Into a mixing bowl, scrape the fish into the shallot mixture. Add the parsley, basil, eggs and breadcrumbs and mix well. Season with salt and pepper.
4. Do a tester first before cooking the whole patty mix. Taste and adjust the seasoning if you wish.
5. Divide the mixture into medium sized 100g balls to mould into patties.
6. Lay the patties onto a tray and refrigerate until needed. When you are ready to cook, preheat your oven to Gas Mark 6, 200°C, 180°C.
7. Over a medium heat, place a frying pan with 2 tbsp of olive oil. Once hot, fry the patties for 2 minutes each side or until golden.
8. Transfer the patties onto a baking tray and cook for a further 3 minutes in the oven.
9. Whilst cooking, slice your rolls and drizzle with olive oil. Top with a slice or 2 of tomato and rocket.
10. Remove the patties from the oven and place on top of the rocket. Top with a dollop of tomato ketchup and if preferred, serve with more dressed rocket leaves and tomatoes.