Crunchy Fish Burgers

Summin A Little Good For You!

... but so crunchy it feels bad for you ;)

fish burger

crunchy fish burger

_ Crunchy Fish Burgers

Ingredients

Makes 2

 

500g trout or fav fish of choice, skinned & chopped

1 red onion

2 baby marrows

small handful coriander

1 lemongrass

1 garlic clove

¼ cup coconut, shredded

1 egg white

1 lime, juice

1 red chilli

 

For serving:

¼ bag vermicelli noodles

1 large tomato

2 sesame buns

fresh greens

sweet chilli sauce

peanut chilli sauce

 

Place all the ingredients into a food processor and blitz but not too much – it should still be slightly chunky. Squeeze out any excess liquid and form into burger patty shapes. Refrigerate for 15mins.

 

Preheat the oven to 200’c. While the patties rest, ‘cook’ the vermicelli noodles by soaking them in boiling water until soft. Lay them the noodles out into 2 strips onto a baking tray lined with baking paper. Place one patty on each strip and roll up. Brush with oil and bake for 25 minutes until golden and cooked through.

 

Serve on a toasted sesame bun with fresh tomato, greens and sauces of choice. I used sweet chilli and a peanut chilli sauce.

 

For the Sweet Chilli Sauce: 

½ cup sweet chilli sauce

1 tablespoon pickle juice

2 tablespoons olive oil

1 lemon, juice

1 teaspoon fish sauce

 salt and pepper

 

Mix well :)

April 19.