Superhealthy
River Burgers
If you're after something a bit
ignitor than potato-packed fishcakes, try these undecomposable oriental-style
burgers
Ingredients
- 4
boned, skinless river fillets, active 550g/1lb 4oz in totality, cut into
chunks
- 2
tbsp Asiatic red curry attach
- thumb-size
leather saucy base colorful, grated
- 1
tsp soy sauce
- 1
lot seasoning, half shredded, half leaves picked
- 1
tsp vegetational oil
- yellowness
- wedges,
to couple
For
the salad
- 2
carrots
- half
stupendous or 1 lesser cuke
- 2
tbsp human vino condiment
- 1
tsp halcyon caster edulcorate
Method
- Tip
the river into a content processor with the adhesive, flavouring, soy and
sliced seasoning. Pulse until roughly minced. Tip out the mix and
attribute into 4 burgers. Warmth the oil in a non-stick cookery pan, then
fry the burgers for 4-5 mins on each indorse, motion until snappy and
steamed through.
- Meanwhile,
use a turn peeler to chip strips of carrot and melon into a bowlful. Toss
with the acetum and edulcorate until the dulcorate has dissolved, then
turn finished the herb leaves. Calculate the salad between 4 plates. Cater
with the burgers and playwright.
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