These great-looking burgers are ready in just 30 minutes, thanks to the ready-made fishcakes. They taste sensational – plus you can be sure all Waitrose fish products are responsibly sourced.
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Ingredients
2 x 290g Waitrose 2 Cod & Chorizo Fishcakes
4 ciabatta rolls
1/2 x 170g tub Waitrose Tartare Sauce
½ unwaxed lemon, zest
1 clove/s garlic, finely grated
280g jar Cooks' Ingredients Chargrilled Peppers in Oil, drained
1/2 x 100g bag Waitrose Watercress
Method
Preheat the oven to 200ºC, gas mark 6. Separate the fishcakes on a baking tray and bake for 10 minutes, then add the ciabatta rolls and bake for a final 10 minutes.
Meanwhile, mix the tartare sauce with the lemon zest, garlic
and a good grinding of black pepper.
Split open the ciabatta rolls and lay the chargrilled peppers across the bases. Top each base with a dollop of tartare sauce, a fishcake and another generous spoonful of tartare sauce. Finish with a handful of watercress and the ciabatta lids.
Cook’s tip
Leftovers
Watercress:
Whizz into homemade soups to give them extra nutrients and a lovely peppery flavour.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,435kJ/ 580kcals
Fat
22g
Saturated Fat
2.7g
Carbohydrates
72g
Sugars
13g
Fibre
6.3g
Protein
21g
Salt
3.1g
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