Jumbo prawn burger with North African spices, tomato chermoula, and olive couscous salad

Name: Jumbo prawn burger with North African spices, tomato chermoula, and olive couscous salad
Yield: Serve 4
Cuisine: Moroccan
Ingredients: 350 g skinless, boneless, white fish fillet (e.g. cod, haddock, halibut); 350 g skinless, boneless, white fish fillet (e.g. cod, haddock, halibut); 350 g skinless, boneless, white fish fillet (e.g. cod, haddock, halibut); 350 g skinless, boneless, white fish fillet (e.g. cod, haddock, halibut); 350 g skinless, boneless, white fish fillet (e.g. cod, haddock, halibut); 250 g jumbo tiger prawns, shelled, deveined; 350 g skinless, boneless, white fish fillet (e.g. cod, haddock, halibut); vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tbsp chopped fresh flat-leaf parsley; 1 tbsp chopped fresh coriander; 1 egg, beaten; ¼ tsp ground ginger; ¼ tsp powdered saffron; ½ tsp sweet paprika; ½ tsp ground cumin; 1 tsp freshly squeezed lemon juice; 1 small garlic clove, crushed

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

In this recipe, marinating the fish really pays dividends, but ensure that the excess liquid is drained off or it will make the mix too soft. The traditional Moroccan chermoula is served with all manner of grilled foods especially fish - this is a great variation.

Ingredients

350 g skinless, boneless, white fish fillet (e.g. cod, haddock, halibut)
250

Africa
Morocco
Fish course
Burger
Pescatarian
Mediterranean

Method

Cut the fish and prawns into large pieces, place in a bowl.
Add the garlic, lemon juice, cumin, paprika, saffron and ginger and mix well; leave to marinate for 10 minutes.
Drain off any excess liquid, then place in a food processor and whiz to a coarse paste. Transfer to a bowl, add the egg, herbs, salt and pepper, and mix well; chill for 1 hour.