2 servings
Prep: 30 mins,
Cooking: 30 mins
A crunchy Hake burger topped with sweet caramelised onions, with heat from a fiery and punchy peri-peri mayo sauce.
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Ingredients (23)
Fish
1 x 400 g box | Sea Harvest Hake Burgers |
Caramelised onions
1/3 cup | olive oil |
4 | white onions |
2 tsp | salt |
2 tbsp | sugar |
Homemade per-peri mayonnaise
1 | large red pepper |
1 | red onion — peeled & roughly chopped |
5 | garlic cloves — peeled |
1/2 cup | African bird’s eye chillies — stalks trimmed |
2 | tomatoes — blanched in boiling water, skins removed & roughly chopped |
2 tbsp | olive oil |
juice and zest of 1 | lemon |
1/4 cup | red wine vinegar |
1 tbsp | granulated sugar |
1/2 tbsp | smoked paprika |
1/2 tbsp | sea salt |
1/2 tsp | freshly ground black pepper |
1/2 cup | mayonnaise |
To serve
600 g | frozen oven bake potato wedges |
4 | Portuguese rolls — sliced and buttered on both sides |
4 | lettuce leaves |
1 | tomato — sliced |
small handful | micro greens — washed (optional) |
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