|1 x 400 g box||Sea Harvest Baby Hake|
|2 tbsp||sweet chilli sauce|
|4 tsp||baking powder|
|1 1/3 cup||milk — warm|
|1/3 cup||butter — melted|
|200 g||streaky bacon|
|1 x 500 g bag||frozen battered onion rings|
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.
Sweet Chilli Mayonnaise
In a small mixing bowl, mix the sweet chilli sauce and mayonnaise together. Set aside.
In a big mixing bowl, sift the flour, salt and baking powder together. In a separate bowl, mix the eggs, warm milk and melted butter together. Add the wet ingredients to the dry ingredients and mix to incorporate. The mixture can be a bit lumpy.
Preheat a waffle iron and spray with non-stick spray. Ladle mixture onto the iron and spread around if need be, then seal. Cook until golden brown, about 5 minutes. Remove the waffles from the waffle iron and keep warm in the oven or air fryer set to 60 ºC. Repeat with the rest of the batter until all of the waffles are made.
Pan-fry or air fry the bacon rashers until crispy. Set aside until ready to use.
Bake or air fry the onion rings for the recommended cooking time; once cooked season with salt.
You can opt to make single or double burgers. To assemble, cut the waffles into rounds using a large round cutter, roughly the size of a burger (an egg ring works well). Build your burgers by starting with a waffle base; add a few rashers of bacon, a Hake patty and a drizzle of sauce. Top with an onion ring or two, some more bacon and a final waffle top. If you’re doing a double stack, simply repeat the layers again. Serve waffle Hake burgers with a side of onion rings and extra sauce, tuck in!