Cod Burger with Capers and Olives

Dry the cod well, chop it by hand, and squeeze out the excess water.

Place the cod in a bowl and mix it with chopped parsley, breadcrumbs, salt, pepper, and basil- and garlic-infused oil.
Shape the mixture into burgers using a round cutter.

Prepare the coating by dipping the burgers first in flour, then in beaten egg seasoned with salt and pepper, and finally in panko breadcrumbs.

Meanwhile, slice the Savoy cabbage into thin strips and sauté it in a pan with a drizzle of oil.

Chop the capers and olives, combine them with anchovies and basil- and garlic-infused oil, and season the cabbage with this mixture.

Fry the burgers in vegetable oil.

Slice and toast the buns.

Assemble everything with cabbage, mayonnaise, and the burgers