Thai fish burgers
800 g, chopped
2 individual, finely chopped
1 tbs, (sweet soy sauce)
1 tbs, finely grated
½ cup(s), chopped
Sweet chilli sauce
⅓ cup(s), (80ml)
2 medium, chopped
Multigrain bread roll
480 g, (8 x 60g rolls) split, toasted
Baby spinach leaves
2 medium, halved lengthways, sliced
2 medium, cut into matchsticks
- Boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain. Finely chop.
- 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).
- Heat a large non-stick frying pan over medium heat. Cook patties for 4–5 minutes each side or until golden and cooked through.
- 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.