Cod and potato burgers with red cabbage slaw

Ingredients

For 1 serving

• Cod160 g
• Potatoes150 g
• Parsley5 g
• Corn flour15 g
• Red cabbage120 g
• Apple cider vinegar1 tablespoon
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: October – March

Method

1. Put a pan of water on to boil. Peel the potatoes and cut into roughly 3 cm pieces; when the water boils, salt it and cook them over medium heat for 15 minutes, until they mash easily. Drain, mash and leave to cool slightly.
2. Meanwhile shred the red cabbage very finely and dress it with the cider vinegar, half the oil and a pinch of salt: it softens as it sits.
3. Remove the skin and bones from the cod and chop it with a knife. Mix it with the potatoes, chopped parsley, salt and pepper.
4. Shape two burgers about 2 cm thick and coat them in the cornmeal on both sides.
5. Heat the remaining oil in a non-stick pan over medium heat and cook the burgers for 4 minutes per side, until golden and crisp; turn them with a wide spatula.
6. Serve the burgers with the red cabbage salad.