Crumbed fish burger with coconut mayonnaise
8
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tasty fish burgers with a coriander, cumin and cornflake crumb served with a yummy toasted coconut mayo.
Ingredients
Plain flour
1½ tbs
99% fat-free, plain or natural yoghurt, unsweetened
120 g
Garlic
½ clove(s), crushed
Corn flakes cereal
55 g, (1/3 cup) crumbs
Fresh coriander
2 tbs, chopped
Ground cumin
¼ tsp
Ling, raw
400 g, (4x100g)
Coconut, grated and desiccated
7 g, shredded
Light whole egg mayonnaise
1 tbs
Lebanese cucumber
1 medium, sliced
Tomato(es)
2 medium, sliced
Multigrain bread roll
300 g, (4x75g) spilt, toasted
Carrot(s)
90 g, peeled into ribbons
Red cabbage
1 cup(s), finely shredded
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper. Spread the flour over a large plate. Combine 2 tablespoons of the yoghurt with garlic in a shallow dish. Season and stir. In a separate shallow dish, combine cornflake crumbs, coriander and cumin. Coat 1 fish fillet in flour and shake off any excess. Using fingers or the back of a spoon, lightly spread yoghurt mixture all over fish. Coat evenly in cornflake mixture. Place on prepared tray. Repeat with remaining fish fillets. Bake for 15-18 minutes or until cooked through.
2
Meanwhile, to make mayonnaise, toast coconut in a small frying pan over medium heat, stirring often, for 2 minutes or until light golden. Set aside to cool. Combine with mayonnaise and remaining yoghurt in a small bowl. Season and stir to combine.
3
Divide cucumber and tomato among roll bases. Top with fish, mayonnaise mixture, carrot, cabbage and roll tops.
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