Fish Burger with Ginger Mayo

Ingredients

• 1 slice toast bread
• 500 g Atlantic cod fillet (ready to cook, skinless)
• 1 egg
• 1 pinch salt
• pepper (ground)
• 5 tbsp cornflakes (finely crushed)
• 2 tbsp vegetable oil (for frying)
• 1 tbsp pickled ginger
• 100 g mayonnaise
• 1 bundle arugula
• 2 Tomatoes
• 1 Red Onion
• 8 mini burger buns (alternatively party rolls)

Instructions

1. 1.

   Soak the toast bread in lukewarm water, squeeze out excess moisture, place it in a food processor with a blade attachment, roughly chop the fish, add it, then add the egg and blend into a smooth mixture. Season with salt and pepper. Mix in 1-2 tbsp cornflakes until a well‑formable paste forms. Shape eight small patties and coat them in the remaining cornflakes, pressing firmly. Fry in hot oil for 2–3 minutes on each side until golden brown.

2. 2.

   Drain the ginger, chop finely, mix into the mayonnaise and season with salt and pepper. Wash, dry, and tear the arugula as needed. Slice the tomatoes after removing stems; slice onions into rings. Halve the buns, spread mayo on the lower halves, layer tomato slices, onion rings, a patty, some arugula leaves, top with the bun lid, and serve.