DINNER OCEAN BURGERS
Indulge your burger craving with these delicious Ocean Burgers – the perfect start to a fab weight-loss weekend!
Ready in 30 minutes, plus cooling and chilling
1 slice of wholemeal bread (from a small 400g loaf) Half a bunch of spring onions Finely grated zest of 1 unwaxed lemon 1tsp garlic salt Small handful of roughly chopped fresh parsley 1tbsp capers, drained 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 ¼ cucumber, thinly sliced 4 level tbsp tomato ketchup, to serve
FOR THE CHIPS
1kg floury potatoes, peeled and thickly cut into chips
Line a baking tray with non-stick baking paper. Place the slice of bread in a food processor and blend until coarse. Add the spring onions, lemon zest, garlic salt, parsley, capers, chilli if using, and some black pepper. Blitz the mixture, then add the haddock and pulse briefly, taking care not to over-process it.
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. Chill in the fridge for 30 mins. Preheat the oven to 220°C/fan 200°C/gas 7.
Boil the chips in lightly salted boiling water for 5 mins. Drain well, return to the pan and cover. Leave to cool slightly, then shake the pan to roughen the edges of the chips. Line a baking tray with baking parchment and arrange the chips in a single layer. Spray with lowcalorie cooking spray and bake for 20 mins or until golden.
Spray a non-stick frying pan with cooking spray and place over a medium-high heat. Fry burgers for 2 mins on each side, then transfer to oven and bake for 12-15 mins or until firm. Spoon 1 level tbsp tomato ketchup into each roll and add the lettuce leaves, tomato, cucumber and burgers. Top with the roll lids and serve hot with the chips.