Nathan Outlaw’s cod burger served with a carrot and cucumber salad

Nathan Outlaw's cod burgers
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • 30 minutes or less
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A versatile, everyday recipe, low in potassium, phosphate and salt.


550g cod fillet, skinless and boneless

2 shallots

2 cloves of garlic

1 egg

50-100g breadcrumbs

2 tablespoons flat-leaf parsley

2 tablespoons of basil

4 crusty rolls

1 beef tomato or 2 medium tomatoes

20g rocket

Black pepper

Side salad

100g carrot

100g cucumber

½-1 lime, juiced


  1. Step 1

    Cut the cod into inch-square cubes and peel and chop the shallots and garlic. Pulse the cod, shallots and garlic in a food processor for 10-15 pulses (avoid over blending), then transfer to a mixing bowl.

  2. Step 2

    Crack the egg into the bowl, followed by the breadcrumbs. Mix together and check the consistency (if the mixture is still quite wet, you may need to add more breadcrumbs).

  3. Step 3

    Finely chop the parsley and basil and stir into the mixture. Mix well and season with pepper. Divide the mixture into four, and then mould into patties.

  4. Step 4

    Place a frying pan over a medium heat and add one tablespoon of the olive oil. Once hot, fry the patties for 5 minutes on each side, or until golden all over.

  5. Step 5

    Whilst the patties are cooking, slice the crusty rolls and the tomatoes. Place the tomato slices and the rocket onto the sliced rolls. Peel and grate the carrot and grate the cucumber.

  6. Step 6

    Mix the grated carrot and cucumber in a bowl, and dress with the lime juice to your desired taste. Arrange the patties on top of the tomato and rocket. Add the side salad and serve.

Food facts

The crusty bread roll is the main sources of carbohydrate in this main meal. The value has been provided for those who have been trained in insulin adjustment.

The main sources of potassium in this dish are the tomatoes, rocket, and fish. However the amounts used in the recipe have been kept within a range that ensures the entire meal is low in potassium. This dish is also low in phosphate, however it still contains phosphate mainly due to the fish. If you have been prescribed a phosphate binder, ensure you take them with this dish.

This dish is high in protein which makes it perfect for those on dialysis.

Use gluten-free breadcrumbs and serve in a gluten-free roll.

For a healthier option, you could use a wholemeal roll. Bread can be a source of salt, so check labels and opt for a roll that provides the least amount of salt. If adding any condiments, such as tartare sauce or tomato ketchup, where possible choose a reduced-salt option and use in small amounts.

Fresh fish can be more expensive than frozen fish, and cod may be more expensive than other varieties of white fish. You could use your choice of frozen white fish to make this dish, but ensure you defrost it thoroughly in the fridge before cooking.

Once cooked, this dish is best eaten fresh. However, this dish can be kept in the fridge from step 3 for up to 24 hours, provided this is within the use by date. If you are using a fresh fish (not frozen and defrosted fish), the patties can be made and then frozen from step 3. Use within 3 months.