Get these flavour-packed fish burgers on the table in just 30 minutes.
Ingredients
- 480g pkt crumbed fish fillets (we used Sealord Simply Crumbed Hoki Fillets with Linseed, Sunflower and Pumpkin seeds)
- 1 avocado, thinly sliced
- 4 large rolls, warmed, split, bases toasted
- 85g (1/3 cup) Paul Newman's Own Smoked Paprika Whole Egg Aioli
- 1 tablespoon lime juice
- 250g pkt rainbow salad mix
- 50g baby rocket leaves
- Lime wedges, to serve
Method
- Step 1Preheat oven to 210°C/190°C fan forced. Bake the fish fillets following packet instructions.
- Step 2Meanwhile, drizzle the avocado slices with the lime juice. Season.
- Step 3Top the base of the rolls with rocket, rainbow salad mix and avocado slices. Top each with a piece of fish and a dollop of smoked paprika aioli.
- Step 4Top with the roll tops. Serve with lime wedges.
Nutrition
2746 kj
Energy
26.2g
Fat Total
5g
Saturated Fat
7.3g
Fibre
22.6g
Protein
1mg
Cholesterol
1304mg
Sodium
11.7g
Carbs (sugar)
82.3g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Al Richardson
- Publication: Taste Magazine
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