Homemade Takeaways

Open fish burgers with pesto slaw

Author: Niki Bezzant - Founding Editor

Photographer: Devin Hart

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

4 crumbed frozen fish fillets
2 tablespoons basil pesto
2 tablespoons low-fat plain yoghurt
4 cups slaw (sliced cabbage and grated carrot)
1 lemon, zest, finely chopped
2 tablespoons mayonnaise mixed with 2 tablespoons plain low-fat yoghurt
4 long wholegrain bread rolls
200g lettuce, shredded
2 tomatoes, sliced

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Instructions

1 Preheat oven and bake fish fillets following packet directions.

2 Combine basil pesto and yoghurt and mix well. Stir through the slaw.

3 Lightly toast rolls. In a bowl and add lemon zest to mayonnaise/yoghurt mix. Stir to combine. To assemble burgers, spread mayo mixture on each bun half, add lettuce, tomato and warm fish fillets. Garnish with fresh basil and lemon wedges if you prefer. Serve with pesto slaw.

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Nutrition Info (per serve)

Calories 525cal

Kilojoules 2200kJ

Protein 27g

Total fat 20g

–Saturated fat 4g

Carbohydrates 60g

–Sugars 9g

Dietary fibre 9g

Sodium 560mg

Calcium 160mg

Iron 2mg

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.

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