Mackerel burger with sweet potato chips recipe

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Try a burger alternative with this mouthwatering smoked mackerel version served with a side of crispy sweet potato fries. It's the perfect combination of smoky salt balanced with the creaminess of Jarlsberg cheese. See method

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 746 calories / serving

Ingredients

  • 400g (13oz) hot-smoked mackerel fillets
  • 1 tbsp dill, chopped
  • 1 gherkin, diced finely
  • half white onion, diced
  • 1 egg
  • 4 slices Jarlsberg cheese
  • 4 granary rolls
  • 4 sweet potatoes
  • 3 tbsp olive oil

Each serving contains

  • Energy

    3115kj
    746kcal
    37%
  • Fat

    49g 69%
  • Saturates

    9g 43%
  • Sugars

    9g 10%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 47.6g Protein 32.7g Fibre 6.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Slice the sweet potatoes lengthways and then into long chips. On a large baking sheet, toss them in 2 tbsp of olive oil and season well. Bake for 30-40 minutes, turning once.
  3. To make the mackerel burgers, combine the dill, gherkins and onion and fish in a food processor until well mixed. Add the egg and mix thoroughly. Form into 4 burgers, put on a baking tray and chill until firmed up.
  4. When the burgers are chilled, cook on barbecue or heat the remaining olive oil in a large frying pan and fry for 4 minutes on each side or until golden and hot through. Once you have turned the burgers, add a slice of Jarlsberg cheese on top to melt, if using. Serve in a granary roll with the sweet potato chips on the side.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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