|1 x 400 g box||Sea Harvest Hake Burgers|
|1 kg||potatoes — peeled and roughly grated|
|1/2 tsp||black pepper|
|1 tbsp||fresh chives — chopped|
|50 g||parmesan cheese — or hard cheese, finely grated|
|15 g||ghee (clarified butter) or oil — plus 100g extra for frying|
|1||lemon — zest and juice|
|150 g||green cabbage — shredded|
|100 g||tenderstem broccoli — grated|
|2 tbsp||lemon mayonnaise — see method|
|4||brioche buns — sliced and buttered on both sides|
|2||avocado — sliced|
|small bunch||pea shoots — optional|
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.
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.
In a small mixing bowl, mix the mayo, lemon juice and zest together. Set aside until ready to use.
Toss the cabbage and broccoli together and then mix in the lemon mayo to bring the slaw together.
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!