Ocean burgers

INGREDIENTS 1 slice of wholemeal bread from a small 400g loaf Half a bunch of spring onions Finely grated zest of 1 unwaxed lemon 1 tsp garlic salt Small handful of roughly chopped fresh parsley 1 tbsp capers, drained A pinch of dried red chilli flakes (optional) 400g skinless and boneless smoked haddock fillets, roughly chopped 300g peeled raw king or tiger prawns, roughly chopped Low calorie cooking spray 4 x 60g wholemeal rolls, halved A few lettuce leaves 1 tomato, thinly sliced 1/4 cucumber, thinly sliced FOR THE KETCHUP 150g passata with onion and garlic 6 tbsp tomato purée A pinch of sweetener Small handful of finely chopped fresh basil FOR THE CHIPS 1kg floury potatoes, peeled and thickly cut into chips

METHOD

1 Put all the ingredients for the ketchup in a small saucepan and bring to the boil. Reduce the heat to low and cook for 12-15 minutes or till thickened.

2 Remove from the heat and set aside to cool. (This can be made the day before, chilled and reheated).

3 Line a baking tray with non-stick baking parchment. Place the slice of bread in a food processor and blend until coarsely crumbed.

4 Add the spring onions, lemon zest, garlic salt, some black pepper, parsley, capers and chilli, if using.

5 Blitz the mixture then add the haddock and pulse briefly, taking care not to over-process.

6 Tip the mixture into a bowl and stir in the prawns. Divide it into four equal portions using your hands. Shape into burgers and arrange on the prepared baking tray.

7 Chill in the fridge for 30 minutes if time permits. Preheat the oven to 220C/Fan 200C/Gas 7.

8 Boil the chips in lightly salted boiling water for five minutes. Drain well, return to the pan and cover. Leave to cool slightly then shake the pan to roughen the edges.

9 Line a baking tray with baking parchment and arrange the chips in a single layer. Spray with low calorie cooking spray and bake for 20 minutes or until golden.

10 Spray a non-stick frying pan with low calorie cooking spray and place over a medium-high heat. Fry the burgers for two minutes on each side then transfer to the oven and bake for about 12-15 minutes or until firm.

11 Spoon some ketchup into each roll and add the lettuce leaves, tomato, cucumber and burgers. Top with the roll tops and serve hot with extra ketchup on the side and the chips.