Name: Fish burgers
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 1 cup plain flour; 2 eggs, lightly beaten; 2 cup (140g) panko (japanese breadcrumbs); 4 125 g boneless, white-flesh fish fillets; vegetable oil, to fry; 4 hamburger buns; 1 telegraph cucumber, shaved; rocket leaves, crispy wafer potatoes lemon wedges, to serve; Caper mayonnaise; 1/2 cup (120g) whole egg mayonnaise; 1 clove garlic, finely chopped; 1 tablespoon capers, chopped; 1 tablespoon parsley, chopped; 1 tablespoon lemon juice; 1 teaspoon lemon zest, finely grated

Ingredients

1 cup plain flour

2 eggs, lightly beaten

2 cup (140g) panko (japanese breadcrumbs)

4 125 g boneless, white-flesh fish fillets

vegetable oil, to fry

4 hamburger buns

1 telegraph cucumber, shaved

rocket leaves, crispy wafer potatoes lemon wedges, to serve

Caper mayonnaise

1/2 cup (120g) whole egg mayonnaise

1 clove garlic, finely chopped

1 tablespoon capers, chopped

1 tablespoon parsley, chopped

1 tablespoon lemon juice

1 teaspoon lemon zest, finely grated

Method

1.Place flour, eggs and breadcrumbs in 3 separate bowls.

2.Dust fish fillets in flour, then dip, one at a time, into beaten egg and coat with breadcrumbs.

3.Heat vegetable oil in a large non-stick frying pan. Fry fish 3-4 minutes each side, or until crisp, golden and cooked through.

4.Meanwhile, to make caper mayonnaise, place all ingredients in a bowl; mix well to combine.

5.Toast underside of buns; top each one with shaved cucumber ribbons, rocket leaves, a fillet of fish, a generous dollop of caper mayonnaise and top of the bun.

6.Serve with crispy wafer potatoes and lemon wedges.

Panko (Japanese breadcrumbs) are available from the Asian section of most supermarkets or from Asian grocers.
Note

Woman's Weekly Food

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Ingredients

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