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Asian Inspired Fish Burger (Gluten & Grain Free) From Front
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Asian Inspired Fish Burger (Gluten & Grain Free)

This is a fresh, flavorful and a bit spicy fish burger that is perfect to serve when you want something healthy yet tasty.
Course Main Course, Main Dish
Cuisine Asian
Keyword Gluten-Free, Grain Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

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.