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Ingredients
- 500g cod fillet, skinned
- 260g boiled potatoes
- 1 small onion, diced
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- 1 tbsp Dijon mustard
- Salt and pepper
- 1 egg, lightly beaten
- 2 Baby Gem lettuce heads, halved
- 1 tsp veg oil
- Salt and pepper
- 180g mayo
- 2 tbsp chopped cornichons
- 1 tbsp lemon juice
- 80g wild garlic leaves
- 40g toasted pine nuts
- 60g grated Parmesan
- 100ml olive oil
- 1 tsp lemon juice
- 4 burger buns
- Start by making the fish patty. Place the cod fillets, cooked potato, chopped onion, minced garlic, chopped fresh parsley and Dijon mustard in a food processor. Season with salt and pepper and pulse until the mixture is well combined. Shape the mixture into four equal-sized patties. Preheat a grill to medium-high heat. Dip each fish patty into the beaten egg. Grill the fish patties for five minutes per side, or until golden brown and cooked through.
- While the fish patties are cooking, make the grilled lettuce. Brush the halved lettuces with olive oil and season with salt and pepper. Grill for two minutes per side, or until slightly charred and tender.
- To make the tartar sauce, combine the mayonnaise, chopped pickles, capers, chopped fresh parsley, lemon juice, salt and pepper in a small bowl. Mix well.
- To make the wild garlic pesto, place the wild garlic leaves, pine nuts, grated Parmesan cheese, olive oil, white wine vinegar, salt and pepper in a food processor. Pulse until the mixture is well combined. To assemble, grill the buns, add the lettuce, tartar, grilled fish patties and a spoonful of pesto on top.
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