This recipe is for a flavorful, tasty and fresh Asian Inspired Fish Burger. This dish is easy to make and can be adapted according to taste and food preferences. It is perfect to serve when you want something delicious and tasty yet fresh and light. This fish burger is both gluten and grain free.
Hamburgers doesn’t have to be heavy, greasy and unhealthy. You can make them both delicious, a little lighter and healthier. You know sometimes your in the mood for something burger-like, but you don’t want a hamburger that is dripping in fat, puts you in a food coma and just is too heavy (even though those hamburgers are super delicious as well). Sometimes you just crave something tasty, fresh and a little lighter, but you still want that hamburger feeling. Thats when you should try to make this asian inspired fish burger. The fish patty is very tasty, flavorful and spicy (the amount of heat can be adapted according to taste). It feels fresh yet you get that meaty feeling from eating a patty. It is served with a fresh and a little spicy coleslaw, topped with sliced cucumber and a fresh yogurt dip. And then of course, sweet potato fries on the side! It’s perfect to make when you want something tasty and flavorful yet light and fresh. This dish is both gluten and grain free.
A few tips:
- When you have run the fish in the food processor make sure to squeeze as much water from the mixture as you can. Otherwise the patties might turn out a little wet and tasteless.
- The amount of spices can be adapted according to taste. Start by adding a little first and then check the fish mixture to see if more seasoning is needed.
- These patties can be baked in the oven or pan fried. (I used the oven). Either way, make sure not to overtake/fry them. You want them to just be done and not to get dry and boring.
- Slice the cucumber just when 2 minutes of the cooking time remains for the fish patties. It should be freshly sliced and crunchy. If you prepare it too long in advance it might get soggy.
Ingredients for this Asian Inspired Fish Burger:
- Cod
- Garlic
- Fish sauce
- Red chili
- Fresh ginger
- Scallion
- Cilantro
- Lime
- Egg
- Salt
- Pepper
- Salad leafs
- Cucumber
- Red cabbage
- White cabbage
- Carrot
- Yogurt or creme fraiche
- Rice vinegar
- Dijon mustard
- Lemon
- Fiber syrup, honey or agave
- Sweet potato
Other recipes you might like:
- Summery Fish Burger with Nectarine Salsa
- Low Carb Cod with orange Dressing (Gluten, Grain, Dairy Free & Low Carb)
- Beetroot& Kidney Bean Burger (Vegan, Gluten & Oil Free)
- Black Bean Sliders (Vegetarian & Gluten Free)
Asian Inspired Fish Burger (Gluten & Grain Free)
Ingredients
For the fish burger
- 500 g Cod
- 2 Garlic cloves minced
- 1 tbsp Fish sauce
- 1/2-1 Red chili rinely chopped
- 1-2 cm Fresh ginger grated
- 1 Scallion (both green and white parts thinly sliced
- A hand full of Cilantro finely chopped
- 1 Lime juiced
- 1 Lime zest
- 1 Egg
- Salt, to taste
- 4 Salad leafs
- 1/2 Cucumber thinly sliced using a Y-shaver lengdthwise
Ingredients for the coleslaw
- 1 dl Red cabbage thinly sliced
- 1 dl White cabbage thunly sliced
- 1 Carrot peeled and grated
- 2-3 tbsp Yogurt or creme fraiche
- 1 tbsp Rice vinegar
- 1 tsp Dijon mustard
- 1/2 Red chili finely chopped
- Salt, to taste
- Pepper, to taste
For the yogurt dip
- 1 dl Yogurt
- 1 Scallion (both green and white part) thinly sliced
- 1/2 Lemon juiced
- 1/2 Lemon zest
- 1 tsp Fiber syrup, honey or agave
- Salt, to taste
- Pepper, to taste
For the sweet potato fries
- 2 Sweet potatoes cut into wedges
Instructions
- Preheat the oven to 175 degrees Celsius.
- Put the sweet potato wedges on a baking sheet and bake in the oven for 15-20 minutes depending on how thick you make them.
For the fish burger
- Add the fish to a food processor and mix until you have a smooth mixture.
- Squeeze the fish mixture to remove excess water. Remove as much as you can so the patties don't turn out wet.
- Put the fish mixture back to the food processor and add fish sauce, garlic, ginger, chili, lime and lime zest and mix until combined. Scrape the sides as needed.
- Add the scallion, egg, salt and cilantro and combine using your hands or a spoon.
- Form four equally sized patties and put in a oven safe dish and bake for 15-20 minutes.
- You can also pan fry the fish burgers. If you use the pan fry them in some olive oil for 5-6 minutes on each side.
For the coleslaw
- Combine all the ingredients for the coleslaw in a bowl. Taste to check if more seasoning is needed. Set aside.
For the yogurt dip
- Combine all ingredients for the yogurt dip in a small bowl and set aside.
For the burgers
- Slice the cucumber thinly and put salad leafs on a plate.
- When the fish burger and fried are ready take them out of the oven.
- Add coleslaw on top of each salad leaf. Add a fish pattie on each, sliced cucumber and then top with about 1 table spoon of yogurt dip.
- Serve with sweet potato fries and more yogurt dip on the side.
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