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Photo of Crumbed fish burger with coconut mayonnaise by WW

Crumbed fish burger with coconut mayonnaise

9
8
8
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
This fast food fusion is sure to become a new family favourite

Ingredients

Plain White Flour

1½ tablespoons, level

0% fat natural Greek yogurt

120 g

Garlic

½ clove(s), crushed

Corn flakes

55 g, crumbs

Coriander, fresh

2 tablespoons

Ground Cumin

¼ teaspoons, level

Cod, raw

4 fillet(s), medium

Desiccated Coconut

1 tablespoons

Reduced Fat Mayonnaise

1 tablespoons

Granary bread roll(s)

4 medium, split in half and toasted

Cucumber

½ individual, sliced

Tomato

2 large, sliced

Carrots, raw

90 g, peeled into ribbons

Cabbage

115 g, shredded

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking sheet with baking paper.
  2. Put the flour on a large plate. In a small bowl, combine 2 tbsp of the yogurt with the garlic and season well. In a separate bowl, combine the cornflake crumbs, coriander and cumin.
  3. Coat a fish fillet in flour and shake off any excess. Using your fingers or the back of a spoon, lightly spread ¼ of the yogurt mixture over both sides of the fish, then sprinkle with the cornflake mixture until evenly coated. Put on the prepared tray and repeat with the remaining fish. Bake for 15-18 minutes, or until crisp and cooked through.
  4. Meanwhile, make the mayonnaise. Toast the coconut in a small dry frying pan over a medium heat, stirring often, for 2 minutes or until lightly golden. Set aside to cool.
  5. Once cool, combine the toasted coconut and the mayonnaise with the remaining yogurt in a small bowl and season to taste.
  6. Fill each of the rolls with a few slices of cucumber and tomato, a fish fillet, a spoonful of the coconut mayonnaise, a few carrot ribbons, and some red cabbage.

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