Ingredients
- 190 g of squid tubes
- 100 g of samphire
- 20 g of chives
- 4 sweet potatoes, peeled
- 0.25 tsp of ground cumin
- 1 tsp of smoked paprika
- 5 pack of mayonnaise
- 1 knob of butter
- 380 g of mackerel fillet
- 0.25 tsp of black pepper
- 75 ml of vegetable oil
- 4 burger buns
Method
Step 1
If necessary, defrost the squid tubes, rinse under water to remove any grit and dry on a cloth. Once cleaned, dice into cubes (about ½ cm thick).Step 2
Chop the mackerel roughly, place into a large bowl and mix with the squid, chopped chives and a good pinch of salt.Step 3
Weigh the mix into 140g balls, about 1cm high, and press in between sheets of square parchment. Set aside in the fridge until neededStep 4
Preheat the oven to 180°C/gas mark 4. Cut the sweet potatoes into chips and cover with the spices, salt and oil in a bowl.Step 5
Place the chips onto a baking tray and into the oven. Cook for 30-40 minutes, shaking the tray at 10 minute intervals.Step 6
When the chips are nearly ready, heat a non-stick frying pan. Once hot, add oil and lightly colour the burgers on both sides. Place onto a baking tray lined with greaseproof paper, and cook in the oven for 5-6 minutes to cook through.Step 7
Incorporate the mayonnaise with the smoked paprika, season with a little salt and set aside.Step 8
For the samphire, heat a knob of butter in a pan. Once the butter is foaming, drop in the samphire and 2 tbsp of water. Once the water has evaporated, remove the pan from the heat.Step 9
To serve, toast the buns and place a burger in each. Top with some samphire and serve with the sweet potato chips and smoked mayonnaise.