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Fish Burgers

Fish Burgers

By: Lisa Holmen

These fish burgers are best used with a firm white fish like ling or whiting so they keep their integrity and don’t fall apart. Kewpie mayonnaise adds a nice spice kick to these burgers but they can also be used with tartare sauce if you’re looking for something milder.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 2 eggs
  • 1/3 cup plain flour
  • 1 cup stale breadcrumbs
  • Salt & pepper, to season
  • 4 skinless fillets — white firm fish, pin boned
  • ¼ cup olive oil
  • 1 lemon
  • 125g coleslaw
  • 4 tbsp Kewpie mayonnaise
  • 4 wholemeal burgers, halved and lightly toasted

Method


  • Whisk the eggs in a shallow bowl and place the flour and breadcrumbs on separate plates. Season with salt and pepper.
  • Lightly coat the fish fillets with flour then dip into the whisked egg and coat in breadcrumbs.
  • Heat the oil in a large non-stick frying pan over medium heat. Cook the fish for 2-3 mins on each side depending on the thickness until cooked through and top with a squeeze of lemon juice. Transfer to a covered plate.
  • Combine the coleslaw with the Kewpie mayonnaise and mix well. Add to the bottom half of the bun and top with fish fillets and extra Kewpie mayonnaise if desired. Serve.

  

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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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