Thai Fish Burgers

Escape to Thailand with these delicious Thai fish burgers! Loaded with fresh authentic Asian flavours and pickled vegetables you simply can’t resist this dish now that it’s warm enough for BBQ weather!

Recipe from Australian Women’s Weekly and re-made by GH Nutrition
Preparation time: 25 minutes
Cooking time: 5 minutes
Serves: 4

2 Lebanese cucumbers
1 large carrot
2 fresh long red chillies, sliced thinly
2 tbsp caster sugar
2 tbsp white vinegar
600g red fish fillets
2 tbsp Thai red curry paste
2 tbsp fish sauce
4 fresh kaffir lime leaves, sliced thinly
6 green beans, sliced thinly
1 free-range egg
1/2 cup fresh coriander leaves
2 tbsp olive oil
4 large sourdough or wholegrain bread rolls, sliced in half
1/3 cup sweet chilli sauce, to serve (optional)

To make
Using a mandoline or wide vegetable peeler, thinly slice cucumber and carrot lengthways into long ribbons.
Combine cucumber, carrot, chilli, sugar and vinegar in a medium bowl. Stand for 10 minutes or until vegetables have softened, turning every few minutes. Drain.
Meanwhile, pulse fish, paste, fish sauce, lime leaves, beans, egg and half the coriander in a food processor for 1 minute or until smooth. Using oiled hands, shape mixture into four 12cm patties.
Heat oil in a large frying pan over medium heat. Cook patties for 2 minutes each side or until cooked through. Drain on paper towel.
Add bread rolls, cut-side down, to same frying pan; cook for 1 minute or until lightly toasted.
Sandwich rolls with fish burgers, sweet chilli sauce (optional), pickled vegetables and remaining coriander. Best eaten outside with friends and family.

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