Tandoori Cod Burgers with Chilli Pickled Cucumber and Sweet Potato Wedges
What's the best way to lower your red meat intake and get more Omega-3 in your diet? Making these tandoori cod burgers, of course!
Curry-spiced fish, juicy tomatoes, cooling yoghurt and a pickle with a kick - this burger has it al! It's easy to make and on the table in under half an hour. Plus, it's served in a wholemeal roll and with sweet potato alongside - simple changes that make being healthy easy (and delicious!)
Preheat the oven to 200C/Gas Mark 6.
Mix together the vinegar and honey in a small bowl. Add the chilli, onion and cucumber, mix together and leave to soak.
Coat the cod fillets in the curry paste then place onto a baking tray lined with parchment/foil and roast in the oven for 10 minutes. Meanwhile lightly toast the buns in the toaster.
To serve, spread a little yoghurt onto the bottom half of each bun, top with the sliced tomatoes and then the fish. Drain off the excess vinegar from the cucumber salad and put on the top half of each bun. Squish the halves together and enjoy with the wedges alongside.
Curry-spiced fish, juicy tomatoes, cooling yoghurt and a pickle with a kick - this burger has it al! It's easy to make and on the table in under half an hour. Plus, it's served in a wholemeal roll and with sweet potato alongside - simple changes that make being healthy easy (and delicious!)
Tandoori Cod Burgers with Chilli Pickled Cucumber and Sweet Potato Wedges
Serves 2
2 sweet potatoes, peeled and cut into wedges
2 tsp oil
2 tbsp. rice wine vinegar
5g honey
1 red chilli, deseeded and finely sliced
¼ red onion, thinly sliced
¼ cucumber (90g), deseeded and thinly sliced
2 boneless, skinless cod fillets
30g bhuna or tikka spice paste
2 wholemeal rolls
Greek yoghurt
4 cherry tomatoes, sliced
Put the wedges on a baking tray, drizzle over the oil and season with salt and pepper. Toss to coat then roast in the oven for 25 minutes.
Mix together the vinegar and honey in a small bowl. Add the chilli, onion and cucumber, mix together and leave to soak.
Coat the cod fillets in the curry paste then place onto a baking tray lined with parchment/foil and roast in the oven for 10 minutes. Meanwhile lightly toast the buns in the toaster.
To serve, spread a little yoghurt onto the bottom half of each bun, top with the sliced tomatoes and then the fish. Drain off the excess vinegar from the cucumber salad and put on the top half of each bun. Squish the halves together and enjoy with the wedges alongside.
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