Thai fish burgers
100 g, thinly sliced
500 g, coarsely chopped
Red curry paste
½ cup(s), coarsely chopped
Wholegrain bread roll
4 individual, (4x50g) split, toasted
Sweet chilli sauce
Mixed salad leaves
2 medium, cut into ribbons
2 cup(s), (160g)
- Cook the beans in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain and refresh under cold water. Drain.
- Process the fish, curry paste and half the lime juice in a food processor until chopped finely. Season with salt and pepper. Stir in the beans and 2 tablespoons of the coriander. Shape the fish mixture into four patties and flatten to 2cm thickness.
- Heat the oil in a large non-stick frying pan over medium heat. Cook the patties for 3-4 minutes each side or until cooked through.
- Place bun bases on serving plates and spread with half the sweet chilli sauce. Top with one-third of the salad leaves and half the cucumber. Top with the fish patties, drizzle with the remaining sweet chilli sauce and top with the remaining bun halves. Combine the sprouts with the remaining lime juice, coriander, salad leaves and cucumber in a medium bowl. Season with salt and pepper. Serve the fish burgers with the salad.