These burgers have a real kick to them and cost less than a fiver to make. If you prefer them milder, mix a few tablespoons mayonnaise with 1 teaspoon Dijon mustard. Spread on the fish before rolling in the polenta.
Ingredients
- 4 x 150g pieces sustainably-caught, skinless white fish, such as pollack, haddock or large whiting
- 2 tbsp curry paste, mixed with 1 tbsp olive oil
- 175g polenta
- 2 spring onions, very finely chopped
- Juice and zest of 1 lemon
- Vegetable oil, for shallow frying
- 4 soft bread rolls or sliced crusty white bread, to serve
- Mayonnaise, salad leaves, cress, cucumber slices, lime pickle, and lime wedges, to serve
Method
- 1. Dry the fish on kitchen paper, then smear all over with the curry paste. Mix the polenta with the spring onions, lemon juice and zest on a plate. Press the fish into the polenta to cover.
- 2. Heat the oil in a frying pan and cook the fish for 3-4 minutes each side, until golden and cooked through. Drain on kitchen paper.
- 3. Spread the rolls or bread with a little mayonnaise. Top with the salad leaves, cress, fish, cucumber and pickle. Serve with lime wedges.
Nutritional info
Per serving: 614kcals, 22.9g fat (2.7g saturated), 38.6g protein, 64.7g carbs, 4g sugar, 1.5g salt
Chef's tip
For a variation, cut the fish into thick fingers before coating in polenta and frying. Serve with oven potato wedges and peas.