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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Eat the rainbow with these delicious, super filling fish burgers!
1 Preheat oven to 200°C. Line two baking trays with non-stick baking paper. Place sweet potato in a large snap-lock bag. Add tapioca flour and season. Shake well to completely cover. Lay sweet potato slices out on the prepared trays. Spray with oil and bake for 20-25 minutes until golden and crisp. Turn halfway and remove any cooked pieces during cooking to prevent burning.
2 Meanwhile, in a food processor, place fish, spring onion, lemon zest and garlic. Pulse until almost finely chopped (you still want a bit of body in the mix). Divide mixture into 4. Shape into patties slightly larger than your rolls to allow for shrinkage.
3 Spray a large non-stick frying pan with oil and set over medium-high heat. Cook fish patties 2-3 minutes each side until golden and cooked through. Place cheese on each patty to slightly melt.
4 In a large bowl, place kale slaw and seeds. Add 1 tablespoon lemon juice and half the dressing. Toss to combine.
5 Place warm base of each roll onto serving plates. Top each with slaw mix and a fish patty. Add gherkin slices and drizzle with remaining dressing. Replace tops and serve with sweet potato chips on the side.
We used ling for our burgers, but any thick, skinless white fish fillets will work. Check for bones before you put them in the food processor.
Calories 507 cal
Kilojoules 2132 kJ
Total fat 16.4 g
Saturated fat 3.7 g
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