Sweet Potato Pollock Burger

For the buns: peel the sweet potatoes, before washing, dicing and cooking in lightly salted boiling water for about 10 minutes. Drain and purée them.

Heat the milk, crumble the yeast and dissolve it in the milk. Knead with the flour, ½ tsp of salt, the sugar, the mashed sweet potatoes, one egg yolk and the butter to a smooth dough.

Cover the dough and leave it to rise in a warm place for about 1 hour. Divide into 4 portions, form into buns and leave it to rise for another 30 minutes.

For the BBQ maple syrup sauce: peel the onion and garlic and cut into cubes. Wash the tomatoes and sauté them in hot oil with the onion and garlic until the tomatoes burst slightly.

Add the tomato paste and maple syrup and let it sauté briefly.

Add 100ml of water, the ketchup and the broth, bring to the boil and simmer without a lid for approx. 10 minutes.

Purée the sauce and season with salt, pepper and paprika powder.

Preheat the oven to 200°C. Place the buns on a baking tray lined with baking paper, spread with egg white and bake in the oven for approx. 20-25 minutes until golden brown. Then leave them to cool on a cake rack.

For the filling: peel and wash the sweet potatoes and cut them into 2-3 mm thin slices. Fry the slices in portions in 1 tbsp of heated oil from each side for approx. 1-2 minutes, season with salt and pepper and keep them warm in a switched off oven.

Cut the lemon in half and squeeze out the juice. Wash the pollock fillets, dab dry, divide into 4 portions, sprinkle with lemon juice and season with salt and pepper. Fry with the remaining oil of the sweet potatoes on each side for about 4-5 minutes.

Wash salad and pat dry. Cut the buns open and coat both halves with BBQ sauce. Cover the lower halves as follows: salad, sweet potatoes, coalfish and sprouts. Place the upper halves on top and serve.