- 700g hake, skinned, boned and finely chopped
- 2 tablesp. fresh parsley, chopped
- ½ red chilli, deseeded and finely chopped
- 2cm piece of fresh ginger, grated
- 1 garlic clove, crushed
- 1 egg, beaten
- 2 tablesp. mayonnaise
- 1 tablesp. fish sauce
- Zest and juice of 1 lime
- 40g stale breadcrumbs or Panko breadcrumbs
- 1 tablesp. rapeseed oil
Bookmark Recipe
Fish Burgers with Tomato Salsa and Chunky Guacamole
6 people
30 min
Nutrition per serving
-
kcal503kcal
-
protein29g
-
iron1.75mg
-
carbs30g
Ingredients
Tomato Salsa
- 4-6 tomatoes, diced
- 1 red onion, peeled and diced
- 1-2 garlic cloves, peeled and finely chopped
- 1 tablesp. basil or coriander, chopped
- Juice of ½ lime
- 1 tablesp. olive oil
- A little salt and black pepper
Chunky Guacamole
- 2 ripe avocados, peeled and chopped
- Juice of ½ lime
- 2 scallions, finely sliced
- ½ red chilli, deseeded and finely chopped
To Serve:
Toasted baps, lettuce leaves, 2 tomatoes sliced, extra mayonnaise
Main
- 700g hake, skinned, boned and finely chopped
- 2 tablesp. fresh parsley, chopped
- ½ red chilli, deseeded and finely chopped
- 2cm piece of fresh ginger, grated
- 1 garlic clove, crushed
- 1 egg, beaten
- 2 tablesp. mayonnaise
- 1 tablesp. fish sauce
- Zest and juice of 1 lime
- 40g stale breadcrumbs or Panko breadcrumbs
- 1 tablesp. rapeseed oil
Side
Tomato Salsa
- 4-6 tomatoes, diced
- 1 red onion, peeled and diced
- 1-2 garlic cloves, peeled and finely chopped
- 1 tablesp. basil or coriander, chopped
- Juice of ½ lime
- 1 tablesp. olive oil
- A little salt and black pepper
Chunky Guacamole
- 2 ripe avocados, peeled and chopped
- Juice of ½ lime
- 2 scallions, finely sliced
- ½ red chilli, deseeded and finely chopped
To Serve:
Toasted baps, lettuce leaves, 2 tomatoes sliced, extra mayonnaise
Method
Copy TextPlace the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, fish sauce, lime zest and juice and the breadcrumbs and mix together.
Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.
Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4minutes on each side, until crisp and golden.
To make the Salsa: Mix all the ingredients well together, taste and season with a little salt and black pepper. Set aside until ready to serve.
To make the Chunky Guacamole: In another bowl mix the avocados, lime juice, scallions and chilli. Using a fork roughly mash everything together, taste and season.
Method
Copy TextPlace the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, fish sauce, lime zest and juice and the breadcrumbs and mix together.
Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.
Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4minutes on each side, until crisp and golden.
To make the Salsa: Mix all the ingredients well together, taste and season with a little salt and black pepper. Set aside until ready to serve.
To make the Chunky Guacamole: In another bowl mix the avocados, lime juice, scallions and chilli. Using a fork roughly mash everything together, taste and season.
Serving Suggestions
Spread a little mayonnaise over each bap then layer with lettuce leaves, some slices of tomato and then the burger. Spoon a little mayonnaise on top of each burger and sprinkle on a little black pepper. Serve the tomato salsa and chunky guacamole on the side.
