Crispy Katsu Fish Burger and Spiced Chips
with Pickled Cucumber and Baby Leaf Salad
- Fish
- Soya
- Wheat
- Cereals containing gluten
- Barley
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
- May contain traces of allergens
With a crispy breadcrumbed fish fillet, katsu curry sauce and salad, this burger is a classic fusion combination that you can make at home. This easy fakeaway comes with pickled cucumber salad, delivering all the flavour of your favourite but made in your own kitchen!
Ingredients
450 grams
Potatoes
2 unit(s)
Breaded Fish Burgers
(Contains: Fish, Soya, Wheat, Cereals containing gluten)
1 sachet(s)
Indonesian Style Spice Mix
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
65 grams
Katsu Paste
(Contains: Cereals containing gluten, Soya, Wheat)
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
c) Pop the potatoes into a microwave-safe bowl and add a splash of cold water. Cover the bowl tightly with cling film, then microwave on high until tender, 5 mins.
d) Once cooked, drain away any excess water from the bowl and allow to steam dry, 1 min.
a) Meanwhile, place the fish burgers on a lightly oiled baking tray.
b) When the oven is hot, bake on the middle shelf until lightly golden, 13-15 mins. IMPORTANT: Ensure they're piping hot throughout.
a) While the fish burgers bake, pop the chips onto a large baking tray.
b) Drizzle with a generous amount of oil and season with salt and pepper. Sprinkle over the Indonesian style spice mix, then toss to coat.
c) Spread out in a single layer. TIP: Use two baking trays if necessary.
d) Bake the chips on the top shelf until golden, 16-18 mins. Turn halfway through. TIP: Alternatively, if you don't have a microwave, you can bake the chips without microwaving for 25-30 mins. Turn halfway through.
a) While everything bakes, trim the cucumber and slice into 1cm thick rounds.
b) In a large bowl, mix the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
c) Add the cucumber slices, toss together, then set aside for now.
a) Next, pour the water for the sauce (see pantry for amount) into a small saucepan and bring to the boil on medium-high heat.
b) Stir in the katsu paste. Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins.
c) Meanwhile, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
d) Add the baby leaves to the cucumber and toss together. TIP: Don't add the leaves too early or they'll go soggy.
a) When everything's ready, top the burger bases with the fish burgers and spoon on the katsu sauce.
b) Top with a handful of the baby leaves and cucumber, then sandwich shut with the bun lids.
c) Serve the remaining cucumber salad and spiced chips alongside.
