Crumbed fish burgers with pineapple salsa & chips

Who needs takeaway? Your body will love this nourishing fibre-filled burger... and so will your wallet!

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

4 crumbed fish fillets (we used whiting)

400g unseasoned oven fries

350g bag ready-made slaw mix, dressing omitted

1 tablespoon reduced-fat mayonnaise

1 tablespoon low-fat plain yoghurt

55g dill gherkins, finely chopped

1 tablespoon finely chopped fresh parsley

1 teaspoon lemon juice, plus lemon wedges to serve

4 wholegrain buns, halved

Salsa

1⁄4 roughly diced fresh pineapple

1 small red chilli, finely diced 2 kaffir lime leaves, finely shredded

1⁄4 red onion, finely chopped 1 lime, juice

1 teaspoon fish sauce

1 teaspoon sesame oil

Instructions

Stay Awake

1 Preheat oven to 230°C and line two baking trays with baking paper. Place oven fries in an even layer on one tray and crumbed fish on the other. Cook in the oven according to packet instructions.

2 Meanwhile, in a large bowl place slaw mix. In a small bowl, combine mayonnaise, yoghurt, gherkins, parsley and lemon juice. Add dressing to slaw and mix well to coat.

3 In a separate bowl, combine salsa ingredients.

4 When fish and chips are cooked, warm buns for 2 minutes in cooling oven.

5 Place a big dollop of slaw on bottom half of a warmed burger bun. Place a fish fillet on slaw then top with a generous spoonful of salsa and bun top. Secure with a skewer if you like, and repeat to make four burgers.

6 Serve burgers with oven fries and remaining slaw and salsa.

Nutrition Info (per serve)

Calories 495 cal

Kilojoules 2083 kJ

Protein 15 g

Total fat 15 g

Saturated fat 2.9 g

Carbohydrates 70 g

Sugar 9 g

Dietary fibre 10.4 g

Sodium 656 mg

Calcium 279 mg

Iron 1.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.