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!!!
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.
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