Fish Burgers with Raw Carrot Slaw
From ‘Get the Glow’ by Madeleine Shaw
Courses
Main
Servings
Prep Time
2
10
minutes
Cook Time
8
minutes
Servings
Prep Time
2
10
minutes
Cook Time
8
minutes
Ingredients
200
g
haddock
skinned and roughly chopped
200
g
salmon
skinned and roughly chopped
1
tbsp freshly grated ginger
2
tsp
gluten free tamari
soy sauce or liquid aminos
4
tbsp chopped coriander
1
tbsp gluten free flour
if needed
For the Slaw:
2
large carrots
grated
juice of 1 lime
1
tbsp olive oil
1
tbsp freshly grated ginger
2
tbsp natural yoghurt
I use goats yoghurt
2
tbsp sesame seeds
1
tbsp coconut oil or butter
olive oil for drizzling
Instructions
Whizz the chopped fish and the rest of the burger ingredients in a food processor
Form the mixture into 4 large (or 8 smaller) patties, adding a little flour if the mixture is too wet
Refrigerate for 30 mins
Mix the grated carrots with the lime juice, olive oil, ginger, yoghurt, sesame seeds and pinch of sea salt
Heat a pan with coconut oil or butter and fry the patties for 4 mins on each side