Herbed Fish Burgers with Soy & Chilli Mayonnaise
40 min·Australian
Herbed Fish Burgers with Soy & Chilli Mayonnaise
Ingredients
Fish Burgers
- 500g firm white fish fillets, coarsely chopped
- 1 tbsp finely grated lemon rind
- 1 tbsp fresh lemon juice
- 1 garlic clove, crushed
- 2 tbsp finely chopped fresh chives
- 2 tbsp finely chopped fresh continental parsley
- 1 tbsp finely chopped fresh dill
- Salt & freshly ground black pepper
Burgers & Toppings
- 1 loaf (about 40cm long) Turkish bread, cut crossways into 4 equal portions, split
- 1 baby cos lettuce
- 1 small red onion, halved, thinly sliced
Soy & Chilli Mayonnaise
- 80g (1/3 cup) reduced-fat mayonnaise
- 1 small fresh red chilli, deseeded, finely chopped
- 1 garlic clove, crushed
- 1 tsp soy sauce
Instructions
4 steps
- 1
Place the fish, lemon rind, lemon juice, garlic, chives, parsley and dill in the bowl of a food processor and process until just combined. Season with salt and pepper. Divide fish mixture into 4 equal portions and shape into 10cm patties. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to chill.
30 min - 2
To make the soy & chilli mayonnaise, combine the mayonnaise, chilli, garlic and soy sauce in a small bowl.
- 3
Heat a medium non-stick frying pan over medium heat. Add the fish patties and cook for 5 minutes each side or until golden brown and cooked through.
10 min - 4
Place 1 piece of bread, cut-side up, on each plate and spread with mayonnaise. Top with lettuce, fish patties, onion and remaining bread. Serve immediately.
Progress
0 / 4 steps