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Photo of Crumbed fish burger with coconut mayonnaise by WW

Crumbed fish burger with coconut mayonnaise

Total Time
45 min
25 min
20 min
Tasty fish burgers with a coriander, cumin and cornflake crumb served with a yummy toasted coconut mayo.


Plain flour

1½ tbs

99% fat-free, plain or natural yoghurt, unsweetened

120 g


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


2 medium, sliced

Multigrain bread roll

300 g, (4x75g) spilt, toasted


90 g, peeled into ribbons

Red cabbage

1 cup(s), finely shredded


  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.