Thai fish burgers

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(1)
Main Meals (Dinners)
4 peopleServes
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, 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

  1. 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.
  2. 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.
  3. 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.

Meat & Protein 1
Bread & Cereals2
Vegetables1
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories399
Protein30.6 g
Total fat14.5 g
- Saturated fat3.2 g
Total carbohydrates32.7 g
- Total sugars5.6 g
Fibre6.7 g
Sodium1162 mg

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