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.
Wash the courgettes and boil for 10 minutes in salted water. Once finished, leave to cool cut the stale bread into small squares. Place in a bowl and pour ...
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