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Donal Skehan
Fish Burgers with Tomato Salsa & Guacamole | DonalSkehan.com, Perfect way to add more fish to your diet.
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Fish Burgers with Tomato Salsa & Guacamole

May 01

These fish burgers are a twist on traditional fish cakes and are so quick to pull together. Paired with the fresh tomato salsa and chunky guacamole, it’s a total winner of a dish! Recipe courtesy of Bord Bia.

  • serves Serves 6
  • time 30 mins

Method

  1. 1. Place the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, fish sauce, lime zest and juice and the breadcrumbs and mix together. Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.
  2. 2. Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4 minutes on each side, until crisp and golden.
  3. 3. For the salsa, mix all the ingredients well together, taste and season with a little salt and black pepper. Set aside until ready to serve.
  4. 4. To make the chunky guacamole mix the avocados, lime juice, scallions and chilli in a bowl. Using a fork roughly mash everything together, taste and season.
  5. 5. Spread a little mayonnaise over each bap then layer with lettuce leaves, some slices of tomato and then the burger. Spoon a little mayonnaise on top of each burger and sprinkle on a little black pepper. Serve the tomato salsa and chunky guacamole on the side.

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Ingredients

For the fish burgers:

700g hake, skinned, boned and finely chopped

2 tbsp fresh parsley, chopped

½ red chilli, deseeded and finely chopped

2cm piece of fresh ginger, grated

1 garlic clove, crushed

1 egg, beaten

2 tbsp mayonnaise

1 tbsp fish sauce

Zest and juice of 1 lime

80g stale breadcrumbs or Panko breadcrumbs

1 tbsp rapeseed oil

For the tomato salsa:

4-6 tomatoes, diced

1 red onion, peeled and diced

1-2 garlic cloves, peeled and finely chopped

1 tbsp basil or coriander, chopped

Juice of ½ lime

1 tbsp olive oil

A little salt and black pepper

For the chunky guacamole:

2 ripe avocados, peeled and chopped

Juice of ½ lime

2 scallions, finely sliced

½ red chilli, deseeded and finely chopped

To serve:

Toasted baps

Lettuce leaves

2 tomatoes, sliced

Extra mayonnaise

You'll Need

Frying pan