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Nathan Outlaw’s cod burger with homemade tomato ketchup recipe

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A great recipe for you and your little helpers to tuck into, Nathan Outlaw's cod burger with homemade tomato ketchup is a delicious weekend treat for their little appetites. See method

Serves 10
25mins to prepare and 50mins to cook
620 calories / serving
Freezable
Dairy-free

Ingredients

For the cod burgers

1.5kg (3lb) cod fillet, skinless and boneless, diced
4 banana shallots, peeled and finely chopped
8 garlic cloves, peeled and finely chopped
5tbsp flat-leaf parsley, chopped
5tbsp basil, chopped
3 eggs
250g (8oz) breadcrumbs
10 burger buns
3 beef tomatoes, sliced
200g (7oz) rocket, washed
120ml (4fl oz) olive oil
1 pinch salt
1 pinch black pepper

For the tomato ketchup

1kg (2lb) tomato, washed and chopped
1 red onion, peeled and chopped
2 garlic cloves, peeled and sliced
10 black peppercorns
2tsp thyme, chopped
½ cinnamon stick
50g (2oz) caster sugar
2 bay leaves
150ml (5fl oz) red wine vinegar
1 tbsp olive oil

If you don't have cod, try using another white fish

Each serving contains

Energy
2620kj
620kcal 31%
Fat
20g 29%
Saturates
3g 15%
Sugars
14g 16%
Salt
2g 33%

of the reference intake
Carbohydrate 72.7g Protein 40.9g Fibre 5.1g

Method

To make the tomato ketchup, place a pan over a medium heat with a drizzle of oil.
Once hot, add the onion and garlic and cook for 2 minutes until soft and translucent.
Ask you helper to wrap the peppercorns into a muslin cloth.
Add the cinnamon, tomatoes, thyme, sugar, peppercorn bundle and bay leaves into the pan.
Leave to cook for 15 minutes, or until the tomatoes have broken down and their liquid has been released.
Cook until all the liquid has reduced and the tomatoes start to catch. Then turn up the heat, add the vinegar and boil for 5 minutes.
Remove the cinnamon stick, bay leaves and peppercorns. Transfer the contents of the pan into a blender and pulse until smooth then pass through a sieve.
Transfer into a container and leave to cool. The ketchup will keep for 1 week in the fridge or 1 month in the freezer.
To start the cod burgers, heat oil inside a frying pan over a medium heat. Once hot, add the shallots and garlic and cook for 2 minutes.
Pour the mixture from the pan and set aside to cool.
You may have to do this in 2 batches - into a food processor, blend the cod for 1 minute.
Into a mixing bowl, ask your little helper to scrape the fish into the shallot mixture. Add the parsley, basil, eggs and breadcrumbs and mix well. Season with salt and pepper.
Do a tester first before cooking the whole patty mix. Taste and adjust the seasoning if you wish.
Ask your helper to divide the mixture into medium sized 100g balls to mould into patties.
Lay the patties onto a tray and refrigerate until needed, a great step for your helper to do. When you are ready to cook, preheat your oven to Gas Mark 6, 200°C, 180°C.
Over a medium heat, place a frying pan with 2 tbsp of olive oil. Once hot, fry the patties for 2 minutes each side or until golden.
Transfer the patties onto a baking tray and cook for a further 3 minutes in the oven.
Whilst cooking, slice your rolls and drizzle with olive oil. Ask your helper to top with a slice or 2 of tomato and rocket.
Remove the patties from the oven and place on top of the rocket. Top with a dollop of tomato ketchup and if preferred, serve with more dressed rocket leaves and tomatoes.