Fish burgers

Name: Fish burgers
Prep time: 20 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
March 2008

Easy
March 2008

Serves 4
Ready in 20 minutes

This quick, crunchy fish burger recipe has a lightly spiced curry paste rub and zesty polenta coating. They’re cheap to make too and should cost you less than a fiver.

Nutrition: per serving

Calories: 614kcals
Fat: 22.9g (2.7g saturated)
Protein: 38.6g
Carbohydrates: 64.7g (4g sugar)
Salt: 1.5g

Nutrition: per serving

Calories: 614kcals
Fat: 22.9g (2.7g saturated)
Protein: 38.6g
Carbohydrates: 64.7g (4g sugar)
Salt: 1.5g

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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

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

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.
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.
Spread the rolls or bread with a little mayonnaise. Top with the salad leaves, cress, fish, cucumber and pickle. Serve with lime wedges.

Method

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.
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.
Spread the rolls or bread with a little mayonnaise. Top with the salad leaves, cress, fish, cucumber and pickle. Serve with lime wedges.