Asian Fish Burger

I remember growing up eating salmon croquettes. I would have them for breakfast on the weekends. I was so filing and tasty. Honestly, it was one of my mom's favorite breakfasts. She would also make smothered potatoes and onions. I can still smell it. I also enjoy when I can have a healthy spin on a classic dish and be able to share it with my Choosey LoveHers. This recipes is quick, low-carb, dairy-free, and gluten-free. This particular dish, I enjoy with purple sticky rice and fresh sliced mangoes. Gives me life!!!

  Serves 4

Serves 4

  Prep: 15 Mins

Prep: 15 Mins

  Cook: 10 Mins

Cook: 10 Mins

 

WHAT YOU NEED:

  • 12 oz. (350g) white fish fillet (catfish, cod or other)
  • 2 tbsp. cornflour
  • 1 lime, juice and zest
  • 2 tbsp. yellow Thai curry paste
  • 3 spring onions, chopped

 

WHAT YOU NEED TO DO:

Preheat the oven to 430F (220C). Dab the fish dry with a paper towel and cut into pieces. 

Place the fish, cornflower, lime zest & juice and curry paste in a bowl and puree with the hand blender until smooth. Add in the chopped spring onions and mix well.

With moist hands form 4 fish burgers and place on a baking tray covered with baking paper. Cook for about 10 minutes in the middle of the oven.

Once ready put straight away in a bun or with a side salad, or store refrigerated until required.

Tip: Tasty with sweet chili sauce.

Download recipe here

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