Crispy Basa Fish Burger and Spiced Sweet Potato Fries
with Burger Sauce and Rocket
- Sulphites
- Fish
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Medium Tomato
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May be present: Egg, Milk, Soya)
40 grams
Wild Rocket
45 grams
Burger Sauce
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
1 unit(s)
Egg
4 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Sprinkle over half the Central American style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, cut the tomato into 1cm chunks.
In a large bowl, combine the red wine vinegar with the olive oil for the dressing and the sugar for the dressing (see pantry for both amounts). Set aside.
Slice the basa fillets in half widthways.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and remaining Central American style spice mix into another bowl, season with the salt (see pantry for amount) and pepper. Season the fish, then dip the fish into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw fish and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the fish fries properly - heat for 2-3 mins before you add the fish. Once hot, lay the fish in the pan and cook until crispy and golden, 6-8 mins. Turn every couple of mins. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: The fish is cooked when opaque in the middle.
Halve the burger buns. Pop into the oven to warm through, 2-3 mins.
When everything's ready, add the rocket and tomato to the bowl with the dressing. Toss to evenly coat the rocket leaves.
Spread the burger sauce over the bun lids and half of the mayonnaise (see pantry for amount) over the bun bases. Top the bases with the fish burgers and some of the rocket leaves, then sandwich shut with the bun lids.
Serve with the sweet potato chips and remaining salad on the side. Add dollops of the remaining mayonnaise on the side of the chips, for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spiced sweet potato fries and burger sauce are well-received highlights; some find the fish itself mild and feel the overall seasoning could be bolder.
- Ease of prep: Straightforward to put together, though the breadcrumbing step can get messy — keeping one hand dry helps manage the coating more cleanly.
- Suggestions: Ensure the oil is fully hot before adding the fish to help the breadcrumb coating crisp up properly. Some suggest serving the dressed rocket on the side rather than inside the bun, as the heat can wilt the leaves quickly.
- Next-day meals: Portion size is generally considered generous, with the sweet potato fries in particular noted as a satisfying and filling element.
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