Ready in 35 minutes, these easy-to-make fish burgers are a flavour sensation. Loaded with creamy tartare sauce, they’re perfect for a family lunch or dinner option.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, (+ 10 mins chilling time)
(+ 10 mins chilling time)
Ingredients
1/2 cup (75g) plain flour
2 Coles Brand Australian Free Range Eggs, lightly whisked
1 cup (75g) panko breadcrumbs
1 lemon, zested, juiced
2 1/2 tbs finely chopped dill
4 (about 100g each) white fish fillets (such as hoki or pink ling)
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
Step 1
Place the flour and egg in separate bowls. Combine the breadcrumbs, lemon zest and 2 tbs of the dill in another bowl. Season.
Step 2
Lightly coat each piece of fish in the flour. Dip in egg, then in breadcrumb mixture to evenly coat. Place on a plate. Place in the fridge for 10 mins to set.
Step 3
Meanwhile, combine mayonnaise, gherkin, capers, remaining dill and 2 tsp lemon juice in a medium bowl.
Step 4
Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until golden brown and cooked though. Transfer to a plate lined with paper towel.
Step 5
Place the roll bases on serving plates. Combine the coleslaw with one-third of the mayonnaise mixture. Top the bases with coleslaw, fish, remaining mayonnaise mixture and half the rocket. Top with the roll tops and serve with remaining rocket.
