Turmeric cod burgers with coriander chutney
- August 2017
- Serves 4
- Hands-on time 40 min
Whoever said burgers are heavy and greasy has never tried these fresh, cod burgers seasoned with turmeric. Serve with a generous dollop of coriander chutney and the homemade pickle for the ultimate barbecue recipe.
We also have a similar fish burger recipe, which uses curry paste for a spicy coating.
- 31.3g (3.8g saturated)
- 45.3g (5.3g sugars)
- 4 tbsp plain flour
- 1 tsp ground turmeric
- Grated zest 1 lemon, remainder cut into wedges for squeezing
- Pinch chilli flakes (optional)
- 400g piece cod loin or coley, cut into 4 fillets (or buy 4 x 100g fillets)
- Light olive oil or sunflower oil for brushing/drizzling
- 4 tbsp mayonnaise
- 4 ciabatta rolls, halved and toasted
- 1 ripe beef tomato, sliced
For the coriander chutney
- 100g fresh coriander, roughly chopped, a few leaves reserved
- Small handful fresh mint leaves, roughly chopped
- 2 tbsp lime juice
- 1 green chilli, deseeded
- 1 garlic clove, chopped
- 4 tbsp olive oil
- 1 tsp maple syrup
For the courgette and fennel pickle
- 1 courgette, pared into ribbons using a Y-shaped peeler
- 1 small fennel bulb, thinly sliced, plus fronds to garnish
- 1 tsp kalonji seeds (black onion or nigella seeds)
- Juice ½ lime
- Grated zest and juice ½ lemon
You’ll also need…
- Metal barbecue basket for cooking the fish (if using a barbecue) – widely available
- For the coriander chutney, whizz all the ingredients with a pinch of salt and some freshly ground black pepper in a food processor or mini chopper. Set aside.
- Mix the flour, turmeric, lemon zest and chilli flakes on a large plate and season well with salt and pepper. Coat each piece of fish in the seasoned flour and set aside until ready to cook.
- Up to an hour before serving, mix all the pickle ingredients together in a bowl.
- Heat the barbecue. Brush the coated fish fillets with a little oil and put in the barbecue basket. Barbecue for 2-3 minutes on each side or until the fish turns opaque and flakes easily. (Alternatively, heat a large frying pan with a glug of oil and fry the fish, in batches, for 3-4 minutes; turn and cook for 1-2 minutes more.)
- To serve, spread the mayonnaise on the toasted ciabatta roll bottoms, then add a slice of tomato and top with a fish fillet. Spoon over the chutney and top with the courgette and fennel pickle, and the reserved fennel fronds and coriander leaves. Add the ciabatta roll tops to serve.
Next time swap the white fish for fresh mackerel fillets; cook as in the recipe.
Make the chutney the day before and keep covered in the fridge. Coat the fish (step 2) and make the pickle up to an hour ahead (store the fish in the fridge, covered, until ready to cook).
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