Photo of Crumbed fish burger with coconut mayonnaise by WW

Crumbed fish burger with coconut mayonnaise

10
9
9
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
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 natural yoghurt

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.

Start eating better than ever!