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RECIPES
| Calories | 138,0 Kcal |
| Fat | 1,37 g |
| of which saturated fat | 0,27 g |
| Carbohydrates | 10,9 g |
| of which sugar | 2,37 g |
| Proteins | 3,92 g |
| Salt | 0,14 g |
| Calories | 138,0 Kcal |
| Fat | 1,37 g |
| of which saturated fat | 0,27 g |
| Carbohydrates | 10,9 g |
| of which sugar | 2,37 g |
| Proteins | 3,92 g |
| Salt | 0,14 g |
Bring a pot of lightly salted water to a boil. Cook the hake in a frying pan with a dash of oil or on parchment paper if you have it (without oil). It’s ready when it easily flakes and the meat is white (not transparent). Dice tomato, red onion, and coriander (including the stems). Add the hake to the pot with the mashed potatoes. Grate lime zest and squeeze the juice. Heat a dash of oil in the frying pan. Sauté corn and onion until golden. Add tomato and sauté for an additional 2-3 minutes. Add coriander (save some for decoration). Season with salt and pepper. Bring a pot of lightly salted water to a boil. Cook the hake in a frying pan with a dash of oil or on parchment paper if you have it (without oil). It’s ready when it easily flakes and the meat is white (not transparent). Dice tomato, red onion, and coriander (including the stems). Add the hake to the pot with the mashed potatoes. Grate lime zest and squeeze the juice. Heat a dash of oil in the frying pan. Sauté corn and onion until golden. Add tomato and sauté for an additional 2-3 minutes. Add coriander (save some for decoration). Season with salt and pepper.Cooking step by step
The potatoes:
Peel and dice the potatoes. Boil until tender when pierced with a fork, 12-15 minutes. Drain.
Mash the potatoes in the pot with a fork. 
The hake:
Transfer to a plate and remove the skin. 
Mise en place:
Drain sweetcorn.
Place panko on a plate and mix with paprika. 
The burger I:
Season with chipotle (to taste; spicy!), a dash of olive oil, salt, and black pepper.
Mix everything with a fork until everything is mixed well.
Form 2-3 burgers for each person.
Coat them with the panko mixture.
Heat a dash of oil in a pan and fry the burgers on each side until golden brown; 3-5 minutes. 
The sauce:
Mix mayonnaise, lime zest, and lime juice. 
The toasted corn:
Serve burgers with toasted corn and lime mayonnaise. Finish with a sprinkle of coriander. Cooking
step by stepThe potatoes:
Peel and dice the potatoes. Boil until tender when pierced with a fork, 12-15 minutes. Drain.
Mash the potatoes in the pot with a fork. 
The hake:
Transfer to a plate and remove the skin. Mise en place:
Drain sweetcorn.
Place panko on a plate and mix with paprika. The burger I:
Season with chipotle (to taste; spicy!), a dash of olive oil, salt, and black pepper.
Mix everything with a fork until everything is mixed well.
Form 2-3 burgers for each person.
Coat them with the panko mixture.
Heat a dash of oil in a pan and fry the burgers on each side until golden brown; 3-5 minutes. The sauce:
Mix mayonnaise, lime zest, and lime juice. The toasted corn:
Serve burgers with toasted corn and lime mayonnaise. Finish with a sprinkle of coriander.
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