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Thai fish burger
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Thai-style fish burger with bean sprout, cucumber, lime salad in a soft bun.
Ingredients:
  • 500g boneless white fish fillets, chopped
  • 1 garlic clove, chopped
  • 1 long red chilli, deseeded, chopped
  • 24.40 gm fish sauce
  • 62.50 ml fresh coriander leaves
  • 16.25 gm shredded coconut
  • 18.20 gm peanut oil
  • 500.00 ml beansprouts, trimmed
  • 1 Lebanese cucumber, sliced into ribbons (see note)
  • 21.00 gm lime juice
  • 50g baby Asian salad leaves
  • 4 white bread rolls, halved
  • reduced-fat oven-baked potato wedges, to serve
Instructions:
  • Combine fish, garlic, chili, fish sauce, coriander, and coconut in a food processor and blend for 2 to 3 minutes until nearly smooth. Season with salt and pepper, then form the mixture into four 2cm-thick patties.
  • In a spacious non-stick pan, heat oil over medium-high heat. Cook patties for 4 to 5 minutes on each side until they turn golden brown and are fully cooked.
  • Mix together the crisp beansprouts, refreshing cucumber, and zesty lime juice in a vibrant bowl.
  • Arrange the salad on the bottom halves of the rolls. Follow with the patties, bean sprout mixture, and the top halves of the rolls. Serve and enjoy!

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