Hake Burgers with Roast Garlic Mayo
Abel and Cole's recipe for hake burgers with a mouth-watering roast garlic mayo sauce is the ultimate summertime dish. Simple to put together, these delicious burgers are the perfect balance of comforting and wholesome.
From the book
Oh, we do like to be beside the seaside… But even if you're not, these burgers will bring the coast to you. Best enjoyed with a side of fresh air.
|2 tbsp||plain flour|
|A handful||flat leaf parsley, leaves only, roughly chopped|
|4||sesame buns, to serve|
|A handful||lettuce leaves, to serve|
|Sea salt and freshly ground black pepper|
You will need: a food processor.
Preheat your oven to 190°C/Gas 5. Halve the garlic bulb horizontally and roast for 25 mins on a baking tray till it's soft.
Whizz the bread in a food processor or coarsely grate to make breadcrumbs.
Scatter the breadcrumbs on a plate. Sprinkle the flour on a separate plate. Season. Whisk the egg in a shallow bowl.
Slice the hake fillets in half. Dip them in the flour, then egg and then breadcrumbs.
Remove the garlic from the oven and lay the breaded hake on the baking tray. Bake for 20 mins till golden.
Squeeze the garlic out of its skin and mash. Stir the garlic and parsley into the mayo.
Split the buns in half. Flash under the grill for a few mins to lightly toast them. Spread the bases with a little mayo. Top with a few lettuce leaves and the fish burgers. Top with the rest of the mayo.