TAN­DOORI COD BURG­ERS WITH SWEET POTATO FRIES

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 2 large sweet po­ta­toes (600g), scrubbed clean 2tsp olive oil Salt and black pep­per 40ml rice vine­gar 2g caster sugar 1 red chilli, de-seeded and finely sliced 1/4 red onion, finely sliced 1/4 cu­cum­ber (80g), de-seeded and cut into thin half-moons 2 x 200g skin­less and bone­less cod fil­lets 30g tikka masala curry paste 2 burger buns To serve: 1tbsp fat-free Greek yo­ghurt 1 tomato, thinly sliced 1tbsp co­rian­der, chopped METHOD Cut each sweet potato in half length­ways, then cut into eight long, thin wedges and scatter over one layer on a bak­ing tray.

Driz­zle over the olive oil along with a good pinch of salt, toss to mix then roast in the oven for 25 min­utes.

Mix to­gether the rice vine­gar, sugar, red chilli, onion and cu­cum­ber in a small bowl and leave to steep, giv­ing it a mix ev­ery now and then.

Coat the cod fil­lets in the curry paste then place onto a bak­ing tray lined with parch­ment and roast in the oven for 15 min­utes, by which time they should be just cooked through. When the fish has only five min­utes to go, cut the buns in half and place in the oven to toast.

To build the burger, spread a lit­tle yo­ghurt onto two bun halves, load up with sliced tomato, lay the fish on top then scatter the cu­cum­ber mix over (drain off the ex­cess vine­gar). Fin­ish with the co­rian­der and squash the re­main­ing bun halves on top.

Serve with the sweet potato fries. SERVES 2

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