Fish Burger with Yogurt Tartare Sauce
PREP 15 MIN•COOK 6 MIN
Number of servings
300g white fish fillets 2 x 150g fillets
1 tsp olive oil
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
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 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.
1784 kJ / 426 cals
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