Wholesome fish burgers

By Drum Digital
04 November 2014

Fish fillets with a wholewheat breadcrumb coating served on buns with fresh salad and a tartar sauce made with yoghurt instead of mayonnaise. Mmmm.

Serves 4

Preparation: 20 min

Cooking: 15 min

TARTAR SAUCE

250 ml (1 c) plain yoghurt

½ red onion, finely chopped

3 large gherkins, finely chopped

30 ml (2 T) capers, chopped

30 ml (2 T) lemon juice

salt and pepper

BURGERS

4 slices wholewheat bread, toasted

30 ml (2 T) dried parsley

10 ml (2 t) garlic salt

2 eggs

4 x 200 g boneless hake fillets

4 burger rolls

4 tomatoes, sliced

2 handfuls of rocket

2 lemons, quartered

Preheat the oven to 220 °C.

Tartar sauce: Mix the ingredients in a bowl. Cover and chill until needed.

Burgers: Blitz the wholewheat toast in a blender to form crumbs and transfer to a bowl. Stir in the dried parsley and garlic salt. Spread the mixture out on a large plate.

Lightly whisk the eggs in a shallow bowl.

Dip the fish fillets first in the egg, then in the crumb mixture, making sure they’re evenly coated.

Arrange on a baking tray and bake for 15 minutes or until the fish is done.

Split the burger rolls in half and fill each with sliced tomato, rocket, a fish fillet and tartar sauce. Serve with the lemon wedges on the side.

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