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Fish Burgers with Tomato Salsa and Chunky Guacamole

This is a twist on fish cakes and makes a delicious dinner.

6 people
30 min
Nutrition per serving
  • kcal
    503kcal
  • protein
    29g
  • iron
    1.75mg
  • carbs
    30g

Ingredients

    • 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

     

  • 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

Place 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

Place 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.