- Preheat the oven to 200˚C/fan 180˚C/Gas 6. Toss the sweet potatoes in 1 tbsp oil and paprika, season with black pepper and spread out on a baking sheet. Bake for 30 minutes.
- Meanwhile, heat 1 tbsp oil in a pan and soften the onion and garlic for 5 minutes. Blitz the cod in a processor or chop into small pieces. Stir through the onion, garlic, eggs and breadcrumbs.
- Divide the mix into 4 patties and dust them with the flour. With the remaining oil, fry the patties for 2 minutes on each side, then 2 minutes on their edges, slowly turning them until golden all over. Place the burgers and rolls in the oven with the potato wedges for the last 8 minutes.
- Meanwhile, put the peas into a pan of boiling water and cook for 4 minutes until really tender. Drain, return to the pan with the lemon zest and juice and mash with a potato masher. Season with black pepper and serve with the wedges and cod burgers.
Recipe kindly provided by The Co-operative.