Superhealthy River Burgers

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

1. 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.
2. 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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