Recipe for cod burgers

A decidedly tasty fish burger born out of my collaboration with Happymama! A simple cod ball for an excellent fish burger, made even better because we will enrich its flavour with a chutney, a spiced jam, made of mango by my friends at Happymama. Today’s recipe is for a fish burger that offers all the colours and taste of summer. Follow the recipe to see how to make the basic round burger buns and the filling made of a cod paste, parsley and bread, which is first rolled in flour, egg and breadcrumbs before being fried. I find myself ever more in love with this type of dish, and each time I try it I enjoy them even more! But if I think back to my time at school in the mid-1990s, I actually hated hamburgers, since the only ones then available were the tasteless and depressing type offered by fast-food joints. But with age, and also thanks to the modern fashion that has lead to the growth of a huge number of gourmet burgers of every type, my view of these super-filled sandwiches has improved over time, and now I have the crazy urge to make them at home, right from the bread to the filling itself, made of meat, vegetables or fish, as in today’s recipe.

Recipe for 4 Burgers with 150g buns


 500 gr cod slices
3 slices of sandwich bread
1 tablespoon of chopped parsley
1 whole egg + 2 more for the batter
type-00 flour, as needed
breadcrumbs, as needed
frying oil, as needed
4 burger buns – click here for the recipe
mayonnaise or summer green salad, as needed


Step 1 – Soak the sliced bread in cold water, breaking into large pieces with your hands.

Step 2 – Clean your fish (use tweezers to remove any bones) and then cut into large cuts, and place to one side. Finely chop your parsley.

Step 3 – Whisk the fish with the bread pieces in a food-mixer, along with the chopped parsley, a little salt and some black pepper. Transfer the mix to a pot and add a whole beaten egg. Work the whole mix together: if it becomes too soft, add a tablespoon of breadcrumbs.

Step 4  - Use a pastry-cutter to form into burgers the match the shape and size of your burger buns. Leave to rest for 30 minutes in the fridge, covered in clingfilm.

Step 5 – Pass each burger through the flour, and then again through the remaining two beaten eggs, with a little salt, and finally through the breadcrumbs. Press down lightly to make sure that the breadcrumbs stick well to all the sides of your burger.

Step 6 – Fry in a lot of hot oil for 5 minutes, turning once; remove from the pan when nicely golden. Drain any excess oil away on absorbent paper.

Step 7 – Cut the buns in half and lightly toast on a hot grill. Place a small amount of mayonnaise on each plus some salad leaves, the warm fish balls, and on top a teaspoon of HappyMama Spicy Mango Chutney.