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Cajun fish burgers with mango-jalapeño salsa

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  • Dairy free
  • Lactose free
  • Peanut free
  • Nut free
  • Soy free
  • Shellfish free
  • Healthier living
  • Diabetes friendly
  • Low fat per serve
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Embark on a flavour packed journey with our Cajun fish burgers, topped with a zesty mango jalapeno salsa for a spicy bite.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 30 mins chilling time
Cajun fish burgers with mango-jalapeno salsa

Ingredients

  • 500g boneless white fish fillets, chopped
  • 1 tbs Cajun seasoning
  • 1 free-range egg white
  • 1/3 cup (25g) panko breadcrumbs
  • 2 spring onions, thinly sliced
  • 1 lime, rind finely grated, juiced
  • 2 small mangoes, stoned, peeled, finely chopped
  • 1 fresh jalapeño chilli, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 avocado, stoned, peeled
  • 1 tbs vegetable oil
  • 4 Coles Bakery Sesame Hamburger Rolls*, split, toasted
  • Aioli, to serve
  • Watercress leaves, to serve

Nutritional information

Per Serve: Energy: 2828kJ/677 Cals (33%), Protein: 32g (64%), Fat: 43g (61%), Sat Fat: 20g (83%), Carb: 38g (12%), Sugar: 12g (13%), Dietary Fibre: 5g (17%), Sodium: 767mg (38%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line a large baking tray with baking paper. Place the fish, seasoning, egg white, breadcrumbs, half the spring onion and the lime rind in a food processor. Pulse until just combined. Season. Shape into 4 patties. Transfer to the lined tray and place in the fridge for 30 mins or until firm.

  2. Step 2

    Combine the mango, chilli, remaining onion and half the lime juice in a medium bowl. Toss well and season. Lightly crush the avocado in a small bowl with half the lime juice. Season.

  3. Step 3

    Heat oil in a large frying pan or chargrill. Cook patties for 3-4 mins each side or until browned and just cooked through. Rest for 2 mins.

  4. Step 4

    Spread each roll base with aioli and avocado. Add the watercress, patties and mango salsa. Top with the roll tops to serve.

Recipe tip

COOK. STORE. SAVE.
Use it up:
The leftover egg yolk gives you an excuse to make your own Homemade Hollandaise Sauce.

 

Cajun fish burgers with mango-jalapeño salsa

Cajun fish burgers with mango-jalapeño salsa
  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 30 mins chilling time
Ingredients
  • 500g boneless white fish fillets, chopped
  • 1 tbs Cajun seasoning
  • 1 free-range egg white
  • 1/3 cup (25g) panko breadcrumbs
  • 2 spring onions, thinly sliced
  • 1 lime, rind finely grated, juiced
  • 2 small mangoes, stoned, peeled, finely chopped
  • 1 fresh jalapeño chilli, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 avocado, stoned, peeled
  • 1 tbs vegetable oil
  • 4 Coles Bakery Sesame Hamburger Rolls*, split, toasted
  • Aioli, to serve
  • Watercress leaves, to serve
    Description

    Embark on a flavour packed journey with our Cajun fish burgers, topped with a zesty mango jalapeno salsa for a spicy bite.

    Method
    1. Step 1

      Line a large baking tray with baking paper. Place the fish, seasoning, egg white, breadcrumbs, half the spring onion and the lime rind in a food processor. Pulse until just combined. Season. Shape into 4 patties. Transfer to the lined tray and place in the fridge for 30 mins or until firm.

    2. Step 2

      Combine the mango, chilli, remaining onion and half the lime juice in a medium bowl. Toss well and season. Lightly crush the avocado in a small bowl with half the lime juice. Season.

    3. Step 3

      Heat oil in a large frying pan or chargrill. Cook patties for 3-4 mins each side or until browned and just cooked through. Rest for 2 mins.

    4. Step 4

      Spread each roll base with aioli and avocado. Add the watercress, patties and mango salsa. Top with the roll tops to serve.