Salmon, cod & prawn burger with mushy pea mayo

We love these fish burgers! You’ll have leftover mayo, but you can keep it in the fridge for sandwiches

Serves 2 • Ready in 30 mins

Ingredients

  • 1 large baking potato, peeled and cut into thin matchsticks
  • 1 tbsp Co-op vegetable oil
  • 2 Co-op Irresistible salmon, cod and prawn burgers
  • 300g can Co-op mushy processed peas 
  • 30ml Co-op olive oil 
  • Zest and juice of 1 lemon
  • 1 Co-op Irresistible ciabatta, halved and toasted 
  • A few iceberg lettuce leaves
  • 2 Co-op whole pickled gherkins, sliced 

 

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Toss the potato with the oil, season, then bake on a lined tray for 15-18 mins, until golden. Cook the burgers according to the pack instructions.
  2. For the mayo, blitz the peas and slowly drizzle in the oil until smooth and glossy. Stir in the lemon zest and juice to taste — you might not need it all.
  3. To serve, halve the ciabatta again and spread two pieces with a little mayo. Top with the lettuce, gherkins and burgers, add another spoonful of mayo, then finish with the shoestring fries and the ciabatta tops.