Sweet potato and fish burgers

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 524 Kcal, 24g Protein, 66g Carbohydrates, 17g Fat


  • 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 onions incl. green parts, finely chopped
  • 1 tsp salt
  • 0.25 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
  • 0.25 tsp salt
  • a little pepper

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  • 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.
  • Serve with:

    Green salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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