Ditch the Friday night takeaway and whip up the ultimate home-made Fish, Chips and Batchelors Mushy Peas Burger. Your friends and family will love this crisp, golden burger served on a toasted brioche bun, with all the delicious flavours of traditional fish and chips
You’ll need some of these!
Give them a try, they’re pealicious!
Fish, Chips and Mushy Peas Burger
Ingredients
For the burger
300g Batchelors Mushy Peas
250g cod fillet
300g mashed potatoes
30g gherkin
30g capers
2g salt
White pepper
2g dill
For the batter
250ml sparkling water
250ml malt vinegar
200g plain flour
10g salt
100g rice flour
Salt and pepper
Method
- For the burger mix: Dice the cod fillet into 2cm cubes. Gently fold together the cod, mashed potatoes, Mushy Peas, gherkins, capers, salt, white pepper and dill. If there are lumps of potato do not worry – it works really well if it has a chunky texture.
- Shape the mix into 150g burger shapes – it doesn’t have to be perfect, rustic is better! For an alternative, shape into a fish fillet shape.
- Return the burgers to the fridge for at least 20 minutes to firm up.
- For the batter: Mix the plain flour, salt, rice flour amd cracked black pepper together in a bowl. Add in all of the vinegar and whisk together. Then add in the sparkling water and mix together.
- Cooking the burger: Take the chilled burgers out of the fridge. Coat each burger in plain flour and pat off any excess, then coat the burger in the batter.
- Heat the vegetable oil to 180oc and then carefully drop the coated burger from the batter into the pan. Fry the burger until the batter has become golden and the filling is cooked – approximately 10 minutes.
- To serve: Serve on a toasted brioche bun with little gem lettuce leaves and lashings of tartare sauce.
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
