Naked fish burgers
- April 2021
- Serves 1
- Hands-on time 25 min
Capers, parsley and lemon bring zing to these lighter-than-light fish burgers that are ideal for fast days if you’re following the 5:2 diet.
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- 2.2g (0.4g saturated)
- 14.6g (1g sugars)
- 200g sustainable white fish fillet, finely chopped
- 1 tbsp cornflour
- Finely grated zest and juice
- ½ lemon, plus wedges to serve
- 1 tbsp chopped fresh parsley, plus extra to serve
- 1 tbsp capers, coarsely chopped
- Spray oil
- 25g cucumber, cut into ribbons (easiest to use a Y-peeler)
- 3 little gem lettuce leaves
- Mix the fish with the cornflour, most of the lemon zest, the parsley, capers, and some salt and pepper. Using damp hands, shape the mix into 1 large or 2 small burgers (see Make Ahead).
- Heat a few sprays of oil in a non-stick frying pan or griddle pan over a medium heat. Add the burger/burgers and fry/griddle for 4-5 minutes on each side until golden and cooked through.
- Toss the cucumber ribbons with the lemon juice and remaining zest.
- Arrange the lettuce on a plate with the burger/s and cucumber, then sprinkle with some parsley and serve with lemon wedges.
Scale it up: Double or triple the quantities to make more burgers as required.
Make the burgers up to a day ahead, then cover and chill. Or freeze, wrapped, for up to a month (check the fish wasn’t frozen before). Defrost, then continue from step 2.
Ideal for fasting days, these burgers come in at under 230 kcals per serving. On non-fasting days, serve the burgers in a wholemeal bun with a heaped tbsp of guacamole (190kcals extra) or tzatziki (170kcals extra).
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