Thai fish burgers

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(2)

Main Meals (Dinners)

Serves
4

Prep		20 min
Cook		10 min

These are perfect to serve for lunch when you’ve got some mates coming over to watch the footy. If you’re short of time, substitute the chilli, lemongrass, fish sauce and coriander in the patties with 2 tablespoons of bought Thai red curry paste.

White fish, any type, raw, 400 g, coarsely chopped
Spring onion, 2 medium onion(s), trimmed and finely chopped
Red chilli, 1 chilli(s), finely chopped
Lemongrass, 1 stem(s) (edible portion), trimmed and finely chopped
Fish sauce, 1 tablespoon(s)
Coriander, 1 handful(s)
Oil spray, 1 spray(s) (2-sec spray)
Mixed grain bread roll, 4 roll(s), split in half
Lebanese cucumber, unpeeled, 1 cucumber(s), thinly sliced
Avocado, 1 medium, halved, seeded and sliced
Red onion, ½ small, thinly sliced
Sweet chilli sauce, 2 tablespoon(s)

Method

Place the fish in a food processor, then process until a coarse paste forms. Transfer to a bowl, then add the spring onion, chilli, lemongrass, fish sauce and coriander (if using) and stir to mix well. Season to taste, then divide into four even-sized portions.
Spray a non-stick frying pan with vegetable oil and heat over medium heat. Add the fish cakes and cook for 5 minutes on each side or until golden and cooked through.
Meanwhile, toast the buns or rolls on both sides and place the bases on four plates. Top each with one-quarter of the cucumber and salad mix. Place a fish cake on top, then add the avocado and onion and drizzle over the chilli sauce. Place the lids on top and serve.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	1
Bread & Cereals	2
Vegetables	1
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Calories	402
Protein	30.7 g
Total fat	14.5 g
- Saturated fat	3.2 g
Total carbohydrates	33.1 g
- Total sugars	5.9 g
Fibre	6.9 g
Sodium	1164 mg

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