Who needs takeaway when you can have this low-fat, protein-rich fish burger on the table in 10 minutes flat.
Ingredients
- Olive oil spray
- 4 x 125g skinless blue-eye fillets
- 4 ciabatta rolls, split
- 1 carrot, peeled, grated
- 1 raw beetroot, peeled, grated
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 1/2-2 cups shredded iceberg lettuce
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons sweet chilli sauce
Method
- Step 1Preheat a barbecue or chargrill pan on high heat.
- Step 2Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.
- Step 3Meanwhile, lightly toast the cut-side of the rolls on the chargrill.
- Step 4Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.
Nutrition
1822 kj
Energy
6.9g
Fat Total
1.7g
Saturated Fat
4.7g
Fibre
36.2g
Protein
50mg
Cholesterol
750mg
Sodium
51.3g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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