You may have noticed that I’m not incredibly adventurous with fish but I do try to make sure we are getting some into our menu each week as it is so good for you – plus it is always so easy to make. These are no different and they are really tasty – a hit with all the family.
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| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
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Ingredients
- 200 g haddock skinned and roughly chopped
- 200 g salmon skinned and roughly chopped
- 1 tbsp freshly grated ginger
- 2 tsp gluten free tamari soy sauce or liquid aminos
- 4 tbsp chopped coriander
- 1 tbsp gluten free flour if needed
- For the Slaw:
- 2 large carrots grated
- juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp freshly grated ginger
- 2 tbsp natural yoghurt I use goats yoghurt
- 2 tbsp sesame seeds
- 1 tbsp coconut oil or butter
- olive oil for drizzling
Ingredients
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Instructions
- Whizz the chopped fish and the rest of the burger ingredients in a food processor
- Form the mixture into 4 large (or 8 smaller) patties, adding a little flour if the mixture is too wet
- Refrigerate for 30 mins
- Mix the grated carrots with the lime juice, olive oil, ginger, yoghurt, sesame seeds and pinch of sea salt
- Heat a pan with coconut oil or butter and fry the patties for 4 mins on each side
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Quick & easy to make and very tasty!! Good for kiddies too. Thank you!