SQUID BURGERS
WITH WASABI MAYO & PICKLED CUCUMBER
SERVES 4
INGREDIENTS
SQUID PATTIES
400 g Breco Squid Steaks, finely chopped
30 ml (2 tbsp) Parsley, chopped
15 ml (1 tbsp) Chives, chopped
Dash of lemon juice
Finely grated zest of 1 lemon
Salt & pepper
1 Egg
FOR THE CRUMB
125 ml (½ cup) Flour
Salt and pepper
2 Eggs, whisked
250 ml (1 cup) Breadcrumbs
PICKLED CUCUMBER
1 Cucumber, thinly sliced
30 ml (2 tbsp) Rice vinegar
5 ml (1 tsp) Sugar
Pinch of salt
WASABI MAYO
125 ml (½ cup) Mayonnaise
510 ml (1-2 tsp) Wasabi paste
TO FINISH
Oil, for frying
4 Burger buns, toasted (if preferred)
Lettuce, of your choice
METHOD
To make squid patties
1
Put the squid, parsley, chives, lemon juice and zest in a blender. Blend until finely chopped. Add the egg and blend until well mixed.
2
Spread the squid mixture in a deep tray, put it in the fridge and leave it to set for at least 1 hour.
3
Shape the cooled mixture into patties. Season the flour with the salt and pepper. Coat the patties with the seasoned flour, dip in the egg and coat with the crumbs.
4
Arrange the patties on a plate and leave them in the fridge for another hour.
To make pickled cucumber
5
Toss the cucumber with vinegar, sugar and salt.
To make wasabi mayo
6
Mix mayo with wasabi.
To finish and plate up
7
Pan-fry patties in oil until golden and cooked through.
8
Assemble buns with patties, wasabi mayo, pickled cucumber and lettuce, if preferred. Serve immediately.
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Ingredients
SQUID PATTIES
400 g Breco Squid Steaks, finely chopped
30 ml (2 tbsp) Parsley, chopped
15 ml (1 tbsp) Chives, chopped
Dash of lemon juice
Finely grated zest of 1 lemon
Salt & pepper
1 Egg
FOR THE CRUMB
125 ml (½ cup) Flour
Salt and pepper
2 Eggs, whisked
250 ml (1 cup) Breadcrumbs
PICKLED CUCUMBER
1 Cucumber, thinly sliced
30 ml (2 tbsp) Rice vinegar
5 ml (1 tsp) Sugar
Pinch of salt
WASABI MAYO
125 ml (½ cup) Mayonnaise
510 ml (1-2 tsp) Wasabi paste
TO FINISH
Oil, for frying
4 Burger buns, toasted (if preferred)
Lettuce, of your choice
Ingredients
SQUID PATTIES
400 g Breco Squid Steaks, finely chopped
30 ml (2 tbsp) Parsley, chopped
15 ml (1 tbsp) Chives, chopped
Dash of lemon juice
Finely grated zest of 1 lemon
Salt & pepper
1 Egg
FOR THE CRUMB
125 ml (½ cup) Flour
Salt and pepper
2 Eggs, whisked
250 ml (1 cup) Breadcrumbs
PICKLED CUCUMBER
1 Cucumber, thinly sliced
30 ml (2 tbsp) Rice vinegar
5 ml (1 tsp) Sugar
Pinch of salt
WASABI MAYO
125 ml (½ cup) Mayonnaise
510 ml (1-2 tsp) Wasabi paste
TO FINISH
Oil, for frying
4 Burger buns, toasted (if preferred)
Lettuce, of your choice