Sweet Potato Pollock Burger
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Sweet Potato Pollock Burger

A delicious sweet potato bun adds a depth of flavour to this dinnertime favourite - topped with a sweet maple BBQ sauce and a juicy fillet of pollock, this recipe is sure to please.
Serves
Serves 4
Total Time
2 Hours 50 Minutes
Ingredients
For The Buns
150g of sweet potatoes
Salt
1 egg
3 tbsp of milk
20g of yeast
300g of spelt flour
1 tsp of sugar
50g of butter
For The BBQ Maple Sauce
1 onion
1 garlic clove
100g of cherry tomatoes
1 tsp of vegetable oil
1 tbsp of tomato paste
1 tbsp of Canadian maple syrup
2 tbsp of ketchup
1/2 tsp pf instant vegetable broth
Salt
Pepper
Smoked paprika powder
For The Filling
300g of sweet potatoes
Approx. 8 tbsp of vegetable oil
1 lemon
Salt
Pepper
500g of Alaska pollock fillets
Approx. 60g of fresh sprouts
Lettuce
Method
Step 1

For the buns: peel the sweet potatoes, before washing, dicing and cooking in lightly salted boiling water for about 10 minutes. Drain and purée them.

Step 2

Heat the milk, crumble the yeast and dissolve it in the milk. Knead with the flour, ½ tsp of salt, the sugar, the mashed sweet potatoes, one egg yolk and the butter to a smooth dough.

Step 3

Cover the dough and leave it to rise in a warm place for about 1 hour. Divide into 4 portions, form into buns and leave it to rise for another 30 minutes.

Step 4

For the BBQ maple syrup sauce: peel the onion and garlic and cut into cubes. Wash the tomatoes and sauté them in hot oil with the onion and garlic until the tomatoes burst slightly.

Step 5

Add the tomato paste and maple syrup and let it sauté briefly.

Step 6

Add 100ml of water, the ketchup and the broth, bring to the boil and simmer without a lid for approx. 10 minutes.

Step 7

Purée the sauce and season with salt, pepper and paprika powder.

Step 8

Preheat the oven to 200°C. Place the buns on a baking tray lined with baking paper, spread with egg white and bake in the oven for approx. 20-25 minutes until golden brown. Then leave them to cool on a cake rack.

Step 9

For the filling: peel and wash the sweet potatoes and cut them into 2-3 mm thin slices. Fry the slices in portions in 1 tbsp of heated oil from each side for approx. 1-2 minutes, season with salt and pepper and keep them warm in a switched off oven.

Step 10

Cut the lemon in half and squeeze out the juice. Wash the pollock fillets, dab dry, divide into 4 portions, sprinkle with lemon juice and season with salt and pepper. Fry with the remaining oil of the sweet potatoes on each side for about 4-5 minutes.

Step 11

Wash salad and pat dry. Cut the buns open and coat both halves with BBQ sauce. Cover the lower halves as follows: salad, sweet potatoes, coalfish and sprouts. Place the upper halves on top and serve.

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