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Photo of Thai fish burgers by WW

Thai fish burgers

Total Time
25 min
15 min
10 min
Fresh greens and a healthy mid-week burger with an Asian twist? Oh yeah!


Green beans

100 g, thinly sliced

Skinless white fish

500 g, coarsely chopped

Red curry paste

1 tbs

Lime juice

2 tbs

Fresh coriander

½ cup(s), coarsely chopped

Peanut oil

1 tbs

Whole grain bread roll

4 individual, (4x50g) split, toasted

Sweet chilli sauce

2 tbs

Mixed salad leaves

100 g

Lebanese cucumber

2 medium, cut into ribbons

Bean sprouts

2 cup(s), (160g)


  1. 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.
  2. 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.
  3. 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.
  4. 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.