Surfer Burger

Fish

• Preheat the oven to 220 ºC.
• Lay frozen Hake Burgers onto a baking tray. Place into the oven to cook for 25-30 minutes until crunchy. Alternatively, cook in an air fryer for the recommended time.

Potato Rosti

• Place the grated potato into a sieve placed over a bowl or the sink. Squeeze out as much liquid from the potatoes as possible. Add the grated potato, salt, pepper, chives, cheese and 15 g of clarified butter to a large mixing bowl and mix well.
• Heat a non-stick frying pan over medium-low heat and add 3 tablespoons of clarified butter to the pan. Using a big serving spoon, spoon one heap of the potato mix into the pan; lightly press it down and neaten the edges to form a round shape about the size of your burger bun. Fry the potato rosti on one side for 10 minutes, before turning over and frying the other side for a further 10 minutes, or until evenly golden brown and crispy. Depending on the size of your frying pan, you could cook more than one at a time. Repeat with the remaining potato mixture until all of the rosti are made. Tip: keep the rosti warm and crispy in the oven or an air fryer set to 60 ºC.

Lemon Mayonnaise

• In a small mixing bowl, mix the mayo, lemon juice and zest together. Set aside until ready to use.

Green Slaw

• Toss the cabbage and broccoli together and then mix in the lemon mayo to bring the slaw together.

To Assemble

• Toast the buttered buns in a dry frying pan over medium-high heat until golden brown.
• Spread lemon mayo onto the bottom half of the buns, then place a rosti on top, add a crispy Hake burger, a few slices of avo and a spoonful of green slaw. Top with some fresh pea shoots, if using. Season with a crack of sea salt and serve immediately – sure to bust the biggest appetite!