for 4 person

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 fillet (MSC), finely chopped
1	spring onion incl. green part, finely chopped
1 tsp	salt
¼ tsp	mild paprika
120 g	cornflakes, crushed

Burgers

2 tbsp

olive oil

Dip

180 g	plain yoghurt
3 tbsp	ketchup
2 tbsp	mayonnaise
2 tbsp	flat-leaf parsley, finely chopped
¼ tsp	salt
a little	pepper

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.

Preparation

Preheat the oven to 60°C, warm the platter and plates.

Burgers

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.

Dip

Mix the yoghurt with the ketchup, mayonnaise and parsley, season. Serve the dip with the burgers.

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