Turmeric cod burgers with coriander chutney recipe

Name: Turmeric cod burgers with coriander chutney recipe
Total time: 40 min
Ingredients: 4 tbsp plain flour; 1 tsp ground turmeric; Grated zest 1 lemon, remainder cut into wedges for squeezing; Pinch chilli flakes (optional); 400g piece cod loin or coley, cut into 4 fillets (or buy 4 x 100g fillets); Light olive oil or sunflower oil for brushing/drizzling; 4 tbsp mayonnaise; 4 ciabatta rolls, halved and toasted; 1 ripe beef tomato, sliced; 100g fresh coriander, roughly chopped, a few leaves reserved; Small handful fresh mint leaves, roughly chopped; 2 tbsp lime juice; 1 green chilli, deseeded; 1 garlic clove, chopped; 4 tbsp olive oil; 1 tsp maple syrup; 1 courgette, pared into ribbons using a Y-shaped peeler; 1 small fennel bulb, thinly sliced, plus fronds to garnish; 1 tsp kalonji seeds (black onion or nigella seeds); Juice ½ lime; Grated zest and juice ½ lemon; You’ll also need…; Metal barbecue basket for cooking the fish (if using a barbecue) – widely available

www.deliciousmagazine.co.uk

Fresh cod burgers seasoned with turmeric. Serve with a generous dollop of coriander chutney and the homemade pickle for the ultimate barbecue recipe.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

4 tbsp plain flour
1 tsp ground turmeric
Grated zest 1 lemon, remainder cut into wedges for squeezing
Pinch chilli flakes (optional)
400g piece cod loin or coley, cut into 4 fillets (or buy 4 x 100g fillets)
Light olive oil or sunflower oil for brushing/drizzling
4 tbsp mayonnaise
4 ciabatta rolls, halved and toasted
1 ripe beef tomato, sliced
100g fresh coriander, roughly chopped, a few leaves reserved
Small handful fresh mint leaves, roughly chopped
2 tbsp lime juice
1 green chilli, deseeded
1 garlic clove, chopped
4 tbsp olive oil
1 tsp maple syrup
1 courgette, pared into ribbons using a Y-shaped peeler
1 small fennel bulb, thinly sliced, plus fronds to garnish
1 tsp kalonji seeds (black onion or nigella seeds)
Juice ½ lime
Grated zest and juice ½ lemon
You’ll also need…
Metal barbecue basket for cooking the fish (if using a barbecue) – widely available