Fish Burgers
This Thai inspired fish burger recipe is one where you can go wild with the combinations. From a home made tartar to parsnip of sweet potato wedged, a simple Thai salad of a satisfying burger. I can go on!
I suggest you to double the recipe and freeze a few burgers so you will have a go to on busy days!
Red cabbage salad
Spicy mango-cucumber salad with salted peanuts
Burgers with eggplant, yoghurt sauce, red cabbage & spicy mango salad
End result
Ingredients:
300 g firm white fish (I used cod)
1 big spring onion (or 1/2 small red onion), finely chopped
½ red chilli peper, finely chopped
½ bio lime (zeste)
3 tablespoons of shredded coconut
1 tablespoon of flour
2 teaspoons of curry paste (I used green)
1 small egg
handful of fresh coriander
sunflower oil
pepper & salt
Directions:
1. Grill the coconut until golden brown and set aside.
2. Dip with a paper towl any access water from the fish.
3. Put the fish and the roughly chopped coriander in a food processor and roughly chop (don’t overmix!). Place in a big bowl.
4. Add the spring onion, red chili, zeste of the lime, roasted coconut, flour, egg, curry paste and enough peper & salt. Make 2-3 burger of the mixture. Let this rest in the fridge for 20-30 minutes.
5. Take a large skillet and poor in a thick layer of sunflower oil.
6. Bake the burgers on medium heat until a golden crust (use a big sharp spatula to flip!).
7. Serve these with a red cabbage salad, spicy mango salad and garlic yoghurt sauce with mint. Or grill some eggplant and put these in a burger with yoghurt sauce and spinach.
Nina Beckers
