Fish burgers

Fish burgers

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.

Fish burgers

 

  • Serves icon Serves 4
  • Time icon 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

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
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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.

Nutrition

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

delicious. tips

  1. For a variation, cut the fish into thick fingers before coating in polenta and frying. Serve with oven potato wedges and peas.

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