Saldanha Middlecut Burgers with Pineapple Salsa & Chilli Potato Wedges
Prep: 20 minutes Cooking Time: 40-60 minutes
SERVES 6
Ingredients
Chilli Potato Wedges
- 6 large potatoes, cut into wedges
- Vegetable oil, for drizzling
- Chilli flakes, to taste
- Salt, to taste
Middlecut Burger Patties
- 2 x 400 g tins Saldanha Middlecut, drained and deboned
- 3 slices wholewheat bread
- ½ cup (125 ml) milk
- 1 medium onion, finely chopped
- 4 Tbsp (60 ml) sweet chilli sauce
- ½ cup (125 ml) fresh parsley, chopped
- 3 large eggs, beaten
- 1 x 50 g packet mushroom soup powder
- 1 fresh chilli, finely chopped
- ½ cup (125 ml) cake flour
- ¼ cup (60 ml) oats
- Vegetable oil, for shallow-frying
Pineapple Salsa
- 1 cup (250 ml) pineapple, finely diced
- 1 small red onion, finely chopped
- 1 small red pepper, finely chopped
- 1 Tbsp (15 ml) fresh ginger, grated
- 1 green chilli, finely chopped
- ¼ cup (60 ml) fresh coriander, chopped
- 1 Tbsp (15 ml) sunflower oil
To Serve
- 6 burger rolls
- Handful fresh green lettuce leaves
- Thinly shaved cucumber ribbons
- Mayonnaise
Method
Chilli Potato Wedges
- Preheat the oven to 180 °C.
- Place the potato wedges on a baking tray, drizzle with vegetable oil and season with chilli flakes and salt. Toss to coat evenly.
- Bake for 30–40 minutes, turning halfway through, until golden and cooked through. If need be, increase the oven temperature to 200 °C for the last 20 minutes to ensure golden brown wedges.
Middlecut Burger Patties
- Flake the Saldanha Middlecut into a large mixing bowl.
- Soak the bread in the milk until softened, then break it up and add to the pilchards along with the onion, sweet chilli sauce, parsley, beaten eggs, mushroom soup powder and chopped chilli.
- Mix until well combined, then shape into 6 round, slightly flattened patties, roughly the size of the burger rolls.
- Combine the flour and oats in a shallow bowl. Lightly coat each patty in the mixture, shaking off any excess.
- Heat a thin layer of vegetable oil in a large frying pan over medium heat. Fry the patties in batches for approximately 2–3 minutes per side, until golden brown and crispy.
- Remove from the pan and drain on kitchen paper.
Pineapple Salsa
- Combine the pineapple, red onion, red pepper, ginger, green chilli and coriander in a bowl.
- Add the sunflower oil and mix well.
To Serve
- Lightly toast the burger rolls, if desired.
- Spread the rolls with mayonnaise, then layer with lettuce, and a crispy Middlecut patty.
- Top with cucumber ribbons, pineapple salsa and serve with the chilli potato wedges.
