Bacalao hamburgersin red bell pepper bread with sweet potato chips

Coctail specialty for 15 persons


For the bacalao you will need:

  • 500 grs of shredded bacalao
  • 50 grs of smoked fish
  • 125 grs boiled potato
  • 50 grs onion, poached or fried
  • 35 grs beaten egg
  • 1 tbsp minced parsley
  • a pinch of nutmeg
  • black pepper from the mill
  • salt as needed

For the red bell pepper bread you wil need:

  • 250 grs flour
  • 5 grs baking powder
  • 15 grs sugar
  • 5 grs fine salt
  • 25 grs butter
  • 50 ml cold water
  • 50 grs red bell peppers
  • 1 tbsp olive oil
  • 1 tblsp water
  • 1/2 clove garlic
  • 1 tsp paprika powder
  • sesame seeds
  • 1 egg white

For the garlic sauce you will need:

  • 2 egg yolks (36 grs)
  • 2 tablesp. warm water
  • 2 cloves garlic, minced
  • the juice of 1/2 lemon
  • 150 ml olive oil
  • 150 ml sunflower oil
  • 1/2 teasp salt

For the sweet potato chips you will need:

  • 5 sweet potatoes
  • olive oil for frying
  • salt

In addition you will need:

  • green lettuce leaves
  • red onion cut into fine strips
  • bamboo sticks/spears


The bacalao hamburgers:

Put some water with a teaspoonful of salt into a saucepan and bring to the boil. Lower the heat to a minimum, add the shredded bacalao and let simmer softly for approx. 5 minutes. Drain and cool. Put the shredded bacalao together with the boiled potato, the onion and the smoked fish, minced, into a bowl. Mix with the hands, as if for a bread dough. Add

the salt, the egg, the parsley and the spices. Mix well until you have a homogeneous paste. Divide the dough into portions of approx. 30 grs

and mold into hamburgers with a diametre of no more than 5 cm. Put aside on vegetable parchment paper and cover with cling film.

The red bell pepper bread:

Put into the food processor/blender the red peppers, the garlic, the spoonful of water and olive oil and the paprika powder. Mix well.  Put aside.

Put the flour, salt, sugar and butter in a bowl and  bring together with the fingertips. Make a hollow in the centre and add the yeast/raising agent previously diluted in the cold water and the red pepper mix. Mix the ingredients, knead on the work table for some 10 minutes and let repose for 10 minutes more.

Cut into pieces of approx. 20 grs and form into balls. Place on an oiled baking sheet and wait for them to double in volume. Brush with beaten egg white and dust with sesame seeds. Bake at 200°C for 15 to 20 minutes.

The garlic sauce:

Put all the ingredients into the food processor/blender except the oils. Beat until the garlic is crushed, then add the oil, little by little. Continue beating until you obtain a smooth emulsion. If it is very thick, add a few tablespoons of liquid cream.

The sweet potato chips:

Cut the sweet potatoes into very fine slices on the mandoline.
Put them in a bowl with iced water, keep them there for a few minutes then drain. Dry thoroughly in a dishcloth. Fry in abundant olive oil at 160°C. Drain on absorbent paper, add salt and put aside.

Finishing touches and presentation

Fry the hamburgers on both sides to a golden-brown colour in a teflon pan with a little oil.
Open the breads in the middle, put some garlic sauce on the bottom half, then the hamburger. Finish with lettuce leaves and red onion. Place the lid on top and join with a bamboo stick. Serve accompanied by the sweet potato chips in throw-away paper bags.