BARBECUED ZESTY COD BURGERS

Although barbecuing wouldn’t be considered a traditional Scandinavian method for cooking cod, there is something irresistible about the fresh, vibrant flavours of lime, coriander and green chilli that sing of summer. The burgers can be refrigerated or frozen in advance if need be.

SERVES 4

500g firm white fish fillets (such as cod or pollock), skinned and pin-boned

2 garlic cloves, minced

3 spring onions, finely chopped 1 unwaxed lime, zest and juice small bunch of coriander, finely chopped

½ green chilli, chopped (optional) 1 large egg

40g dried breadcrumbs

TO SERVE

4 burger buns

4-6 little gem lettuce leaves 1 beef tomato, sliced

½ red onion, sliced into rings mustard, chilli mayonnaise or other sauce of your liking avocado slices

Begin by finely chopping the fish. Don’t mince it completely; there should still be some small chunks – however, keep everything fairly fine so that it binds together.

Place the fish in a large bowl along with the garlic, spring onions, lime zest and juice, coriander and chilli, if using. Add the egg and breadcrumbs, season with a good dash of salt and pepper and mix to combine, taking care not to overwork it.

Divide into four burgers, using your hands to bring the mixture together firmly. Place on a plate, cover with clingfilm and refrigerate for an hour or until needed.

Grill on a barbecue, or use a griddle pan, for 5-7 minutes on each side until cooked through.

Serve in a bun with your favourite sauces and accompaniments.

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