Fish Burgers

Ingredients

• 85g / 3oz fresh Wholemeal sourdough breadcrumbs
• 40g / 1.41oz Polenta
• 20g / 0.7oz grated Parmesan cheese
• 50g / 1.76oz Plain flour
• 2 large Eggs
• 250g / 8.82oz firm White fish fillets
• 1 tbsp Extra virgin olive oil
• 100g / 3.53oz Baby spinach
• 4 Wholemeal seed rolls
• 60g / 2.12oz Greek-style yoghurt
• 25g / 0.88oz finely chopped Dill pickles
• 1 tsp rinsed and chopped Salted baby capers
• 1 tbsp finely chopped Flat-leaf parsley leaves
• 2 tsp Lemon juice
• 150g / 5.29oz finely shredded Red cabbage
• 1 finely chopped Spring onion
• 1 tbsp shredded Mint leaves
• 1 tbsp chopped Dill
• 0.5 thinly sliced Green chilli
• 1 tbsp Whole-egg mayonnaise
• 2 tsp White wine vinegar

Preparation

1. Combine 85g / 3oz fresh wholemeal sourdough breadcrumbs, 40g / 1.41oz polenta, and 20g / 0.7oz grated parmesan cheese in a bowl.
2. Put 50g / 1.76oz plain flour in another bowl.
3. Whisk 2 large eggs in a third bowl.
4. Dust 250g / 8.82oz firm white fish fillets in flour, dip into the egg, then coat with breadcrumb mixture.
5. Heat 1 tbsp extra virgin olive oil in a pan over medium heat. Cook the fish for 8-10 minutes, turning until golden.
6. Serve with 100g / 3.53oz baby spinach, coleslaw, and yoghurt tartare on 4 wholemeal seed rolls.