|4||MSC Smoked Haddock Melt in the Middle Fishcakes MSC Smoked Haddock Melt in the Middle Fishcakes|
|4||brioche burger buns brioche burger bun|
|1|| iceberg lettuces
For the tartare sauce
|200 g g||mayonnaise mayonnaise|
|2 pieces piece|| gherkins
(or half quantity of red onion, finely chopped)
(zested and half juiced)
(Small handful flat leaf parsley, chopped)
For the wedges
(3 large baking potatoes )
|1 tsp tsp||paprika paprika|
|1 tsp tsp||dried herbs dried herbs|
|olive oil olive oil|
|sea salt sea salt|
|black pepper black pepper|
Mega fishcake burger with homemade tartare sauce and potato wedges
These fish cake burgers are a great staple to have for nights when you want a quick but flavour-packed dinner. The homemade tartare sauce makes this pop. Serve with two portions of your favourite vegetables on the side.
1. Preheat your oven to 200C. Add your baking potatoes to a bowl and toss with 2 tbsp olive oil, the paprika, mixed herbs and some salt and pepper. Place on a baking tray and pop in the oven for 35 minutes, tossing halfway. After 15 minutes, pop your fishcakes in too on another baking tray.
2. To make your tartare sauce, mix all the ingredients in a small bowl with some salt and pepper. Shred your lettuce ready for serving.
3. Toast your buns by popping cut side down in a dry frying pan for two minutes on a high heat. Spread some tartare sauce on one side and place your fishcake on top. Add a handful of shredded lettuce and top with the other half of the bun. Serve immediately with wedges and watch out for the melty middle!