Mackerel and potato burgers with fennel salad

Ingredients

For 1 serving

• Mackerel130 g
• Potatoes150 g
• Parsley5 g
• Lemon zest2 g
• Fennel150 g
• Orange0.5
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: fish

In season: October – April

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them 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 with a fork and leave to cool slightly.
2. Meanwhile fillet the mackerel: remove the skin and bones with tweezers and chop the flesh with a knife. Chop the parsley.
3. Mix the mackerel, potatoes, parsley, lemon zest, salt and pepper and shape two firm burgers about 2 cm thick.
4. Heat half the oil in a non-stick pan over medium heat and cook the burgers for 4 minutes per side, until golden and hot in the centre; turn them with a wide spatula as they are soft.
5. Meanwhile wash the fennel, trim the base and slice it very thinly; peel the orange with a knife and cut it into segments. Dress with the remaining oil and a pinch of salt.
6. Serve the burgers with the fennel salad.