Herby trout burger with roast sweet potatoes

Ingredients

For 1 serving

• Trout160 g
• Breadcrumbs15 g
• Dill3 g
• Chives3 g
• Sweet potatoes180 g
• Mixed salad greens50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: October – March

Method

1. Preheat a fan oven to 200 °C. Wash the sweet potatoes, cut into wedges with the skin on and toss in a tray with half the oil and the salt.
2. Roast for 25 minutes, turning halfway, until tender inside and caramelised at the edges.
3. Meanwhile fillet the trout: remove the skin and pull out the bones with tweezers, then chop the flesh with a knife. Chop the dill and chives.
4. Mix the trout with the breadcrumbs, herbs, salt and pepper and with wet hands shape a firm burger about 2 cm thick.
5. When the sweet potatoes have 8 minutes left, heat the remaining oil in a non-stick pan over medium heat and cook the burger for 3 minutes per side, until golden and opaque in the centre.
6. Wash and dry the mixed salad and serve with the burger and sweet potatoes.