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Sweet potato and fish burgers
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 524
  • Fat about 17g
  • Carbohydrates about 66g
  • Protein about 24g
This is needed
This is needed for 4 people
Burger mixture
  • 500 g mealy potatoes, cut into approx. 3 cm cubes
  • 500 g sweet potato, cut into approx. 3 cm cubes
  • salted water, boiling
  • 400 g plaice fillets (MSC), finely chopped
  • 1 spring onion incl. green part, finely chopped
  • 1 tsp salt
  • 0.25 tsp mild paprika
  • 120 g cornflakes, crushed
  • 2 tbsp olive oil
  • 3 tbsp ketchup
  • 180 g plain yoghurt
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp mayonnaise
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Burger mixture
Cook the potatoes in salted water over a medium heat for approx. 15 mins. until soft. Drain the potatoes and allow the water to evaporate, pass through a food mill into a bowl. Mix in the fish and spring onion, season. Divide the mixture into 16 portions, shape into burgers. Pour the cornflakes into a shallow dish, roll the burgers in the cornflakes.
Preheat the oven to 60°C, warm the platter and plates.
Heat the oil in a non-stick frying pan. Fry the burgers in batches for approx. 5 mins. on each side, keep warm in the oven.
Mix the yoghurt with the ketchup, mayonnaise and parsley, season. Serve the dip with the burgers.