Fish burger


You can use any firm white fish for these easy fish burgers. They have a meaty texture as the filling doesn't contain any potato.


For the fish burgers

For the coating

For the tartare sauce

To serve


  1. To make the fish burgers, place the fish in a food processor and blend to a paste.

  2. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes.

  3. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated.

  4. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through.

  5. To make the tartare sauce, mix everything together in a bowl.

  6. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger.