Fish Burger with Yogurt Tartare Sauce
PREP 15 MIN•COOK 6 MIN
DF
EF
GF
NF
Number of servings
2
1 tsp olive oil
300g white fish fillets 2 x 150g fillets
2⁄3 cup (60g) red cabbage thinly shredded
1 tsp lemon juice
2 wholegrain/wholemeal rolls, medium (70g ea) (or gluten free) cut in half
1⁄2 medium tomato sliced
Yogurt Tartare
1⁄3 cup (80g) Greek yogurt (or dairy-free alternative)
20g capers drained & chopped
25g gherkin chopped
3 sprigs of parsley finely chopped
2 tsp lemon juice
salt & pepper, to taste
To make tartare sauce, place all ingredients in a small bowl and mix well to combine. Season to taste with salt and pepper. Set aside.
Heat oil in a large non-stick frypan over medium-high heat. Cook fish for 3 minutes each side, or until cooked through.
To assemble burgers, toss cabbage with lemon juice and season with salt and pepper. Spread tartare on the base of each roll. Top with tomato, fish, cabbage and the other half of roll to serve.
Energy (kJ)
1784 kJ / 426 cals
Protein
42.8 g
Fat
10.4 g
Sat. Fat
3.7 g
Carbs
36.1 g
Sugar
9.2 g
Fiber
6.1 g
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