Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 30 minuti |
Ingredients
| 850 g | fresh cod |
| 2 | slices of bread |
| 1 | albumen |
| 1 | boiled potato |
| 1 | finely chopped garlic clove |
| to taste | Chives |
| to taste | Parsley |
| to taste | Salt |
| to taste | pepper |
| to taste | paprika |
| to taste | cooking oil |
| 1 | jar of Sterilgarda plain yogurt |
| 5 | 5 cm of ginger |
| 1 | 1 tablespoon mayonnaise |
| to taste | Sliced tomatoes |
| to taste | salad |
| to taste | Tropea onion slices |
| 8 | mini hamburger buns |
Preparation
- Chop the fresh cod and season it with salt, pepper, minced garlic, chives, and parsley.
- Mash the boiled potato and add it to the fish, mixing well.
- Chop the bread in a blender and add it to the mixture together with the egg white.
- Knead until you obtain a compact and uniform mass.
- Using a pastry cutter, shape 8 mini fish burgers.
- Cook the burgers in a nonstick pan with a drizzle of oil for about 10 minutes, flipping them halfway through. If desired, sprinkle with a pinch of paprika.
- Prepare the yogurt sauce by mixing the Sterilgarda Full-Fat Plain Yogurt with the mayonnaise.
- Peel the ginger, grate it, squeeze it and add the juice to the sauce.
- Combine salt and chopped chives, mixing until smooth.
- Warm the mini buns slightly.
- Assemble each burger by stuffing the bun with the cod burger, yogurt sauce, a few Tropea onion rings, tomato slices, and lettuce leaves.
- Serve immediately, garnishing with paprika or crunchy garnishes as desired.
Hachez le cabillaud frais et assaisonnez-le avec du sel, du poivre, de l'ail haché, de la ciboulette et du persil. Écrasez la pomme de terre bouillie ...
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