Cod burger

Ingredients:

1 soaked cod loin weighing about 600g

1 chopped onion

2 chopped garlic cloves

Chopped parsley

60g of pitted black olives

2 eggs

Breadcrumbs q.s.

Olive oil q.s.

4 tablespoons full of mayonnaise

1 tomato cut into slices

Lettuce cut in julienne

Salt q.s.

1 coffee spoon of powdered bay laurel

White pepper q.s.

eggs to poach

1 tablespoon of white wine vinegar

cake of the shard

Preparation:

1. Clean the cod from skins and bones and shred.

2. In the chopper or food processor, place the olives, 3/4 the onion, the garlic and 3/4 the chopped parsley.

Grind everything without too much chopping.

Place the preparation in a bowl.

3. In the chopper or processor, add the cod and grind well.

Add the cod to the previous preparation.

Season with pepper and the bay leaf powder.

Add 3 tablespoons of oil, 1 broken egg and a handful of breadcrumbs.

Mix very well and add more breadcrumbs until the mixture does not stick to your finger.

4. Make balls of about 150g.

In a hamburger-shaping tool, spread some breadcrumbs and on top, place the ball.

Press lightly and sprinkle again with breadcrumbs.

Press the mold so that the hamburgers are very firm.

5. Place the hamburgers on a tray sprinkled with breadcrumbs.

Store in refrigerator for approximately 20 minutes.

If the cod is not thawed, you can freeze the hamburgers or keep them in the fridge for up to 3 days.

6. In a kettle with water, add a little salt, the egg and cook for 12 minutes.

After time, remove the egg and place it in a bowl of cold water.

Let it cool and peel it.

7. In a bowl, mix the remaining onion, with the remaining parsley, the hard-cooked egg and the mayonnaise.

Store in the fridge so the sauce stays fresh.

8. Make the poached eggs.

In a pot of boiling water, add salt and add the vinegar.

Quickly stir in a circular shape and add one by one the broken eggs.

Poach for 3 minutes.

After time, remove the eggs with a slotted spoon and immerse them for a few seconds in a bowl of cold water and remove them.

9. In a skillet, put a little oil and let it heat up.

Fry the hamburgers on both sides until golden.

10. Open the caco cakes in half and on a plate, place one of the halves.

On top, spread the lettuce and two slices of tomato.

On top of the tomato, place a spoonful of sauce, the hamburger, the poached egg and the other half of the bolo do caco.

Serve with sautéed baked potatoes or French fries.

And it is ready to be served.