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21
TKG BGR 1000 - 150204
Assembly page 21/44
Fax +32 2 359 95 50
2.
Place the fish, spring onion, ginger, chilli, lime, garlic and coriander into a bowl
and mix together. Stir in the bread crumbs and season. Add 1tbs egg to bind the
mixture together.
3.
Divide the mixture into 4 and shape into burgers.
4.
Preheat the Burger Maker until the green light comes on. Position the drip tray.
5.
Brush both sides of each burger with a little beaten egg and then a little oil.
6.
Cook the burgers for 2 minutes until slightly charred and hot. Repeat with the
remaining burgers if required.
7.
Serve burgers in a wrap with salad leaves and sweet chilli sauce.
Tip
Brush the surface of the burgers with a little beaten egg before cooking helps these burgers
bind together during cooking.
Fish Cakes can be assembled, wrapped and refrigerated for up to 24 hours before cooking.
Barbecue Sauce
Ingredients
1tbs olive oil
1 red onion, finely chopped
4 cloves garlic, peeled and crushed
400g tin chopped tomatoes
3tbs malt vinegar
75g brown sugar
2tbs Worcester sauce
2tbs tomato puree
1tsp smoked paprika
Method
1.
Heat the oil and cook the onion and garlic over a medium heat for 4-5 minutes until
softened.
2.
Add the remaining ingredients, bring to the boil stirring. Reduce the heat and simmer
for 25-30 minutes.
3.
Cool slightly and then puree with a stick blender or in a food processor until smooth.
4.
Delicious with burgers.
Tip
Store any unused barbecue sauce in the fridge. This also makes a great marinade for ribs and
chicken.
Tomato Salsa
Ingredients
6 tomatoes
1 red onion, finely chopped
2 cloves garlic, peeled and crushed
2tbs fresh coriander, finely chopped
2tbs fresh parsley, finely chopped
1 tsp white wine vinegar
Pinch of sugar
