Moroccan Jumbo Prawn Burger

• 350g skinless, boneless, white fish fillet (e.g. cod, basa, haddock, halibut)
• 250g jumbo tiger prawns, shelled, deveined
• 1 small garlic clove, crushed
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp sweet paprika
• 1/4 tsp powdered saffron
• 1/4 tsp ground ginger
• 1 egg, beaten
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 4 burger buns, split
• 60ml mayonnaise
• 50g baby red chard leaves
• Tomato chermoula
• olive couscous salad

To Make:

1. Cut the fish and prawns into large pieces, place in a bowl.

2. Add garlic, lemon juice, cumin, paprika, saffron and ginger and mix well; leave to marinate for 10 minutes.

3. Drain off any excess liquid, then place in a food processor and whiz to a course paste. Transfer to a bowl, add the egg, herbs, salt and pepper, and mix well; chill for 1 hour.

4. Divide the mix into 8 evenly sized patties.

5. Heat a thin film of oil in a large frying pan and, when hot, add the patties and cook for 2-3 minutes on each side until golden. Remove and drain on kitchen paper.

6. Toast the buns. Mix the mayonnaise with the lettuce leaves and place on the burger bases. Top with a patty, a few more leaves then the second patty. Add a good dollop of tomato chermoula and close with the top bun.

7. Serve with olive couscous salad.

Tomato Chermoula

• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 150g canned plum tomatoes
• 1 garlic clove, crushed
• 1 small red chili, deseeded, finely chopped
• 1 tbsp tomato purée*
• juice of 1/2 lemon
• 1/2 tsp ground sweet paprika

* A purée is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

To Make:

1. Heat a dry frying pan over high heat.

2. Dry toast the cumin and coriander seeds for 10 seconds until they release their fragrance.

3. Place in a mortar and pestle (or use the back of a spoon) and crush until fine.

4. Place in a blender, add remaining ingredients and whiz to a paste. Keep refrigerated until needed.