Thai fish burgers
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Ingredients
Green string beans
200 g
Ling, raw
800 g, chopped
Green shallot(s)
2 individual, finely chopped
Fish sauce
2 tbs
Kecap manis
1 tbs, (sweet soy sauce)
Fresh ginger
1 tbs, finely grated
Fresh coriander
½ cup(s), chopped
Sesame oil
1 tbs
Sweet chilli sauce
⅓ cup(s), (80ml)
Tomato(es)
2 medium, chopped
Multigrain bread roll
480 g, (8 x 60g rolls) split, toasted
Baby spinach
80 g
Lebanese cucumber
2 medium, halved lengthways, sliced
Carrot(s)
2 medium, cut into matchsticks
Instructions
1
Boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain. Finely chop.
2
Process fish in a food processor until finely chopped. Combine fish, beans, shallots, fish sauce, kecap manis, ginger and coriander in a large bowl. Form mixture into 8 patties. Brush patties with sesame oil (if serving 4, see Notes).
3
Heat a large non-stick frying pan over medium heat. Cook patties for 4–5 minutes each side or until golden and cooked through.
4
Meanwhile, combine sweet chilli sauce and tomatoes in a bowl. Top roll bases with spinach, patties, cucumber, carrot and tomato mixture. Sandwich with roll tops to serve.
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