Spicy Fish Burgers

Spicy Fish Burgers

Serves 4

Points per serving 2

Core recipe

Freezing recommended for burgers.

300g skinless cod fillet

200g skinless smoked cod fillet

1 small onion, chopped

1 tsp curry powder

frylight

salt & pepper

1 lime quartered to serve

Cucumber relish:

¼ cucumber

150g low fat plain yogurt

1 tbsp chopped fresh dill or ½ tsp dried

salt & pepper

With your fingertips, check the fish for any bones and pull out any you feel.  Cut flesh into chunks.  Place into a food processor with the onion, curry powder and seasoning.  Process in short bursts, scaping down the sides once or twice until you have a chunky paste, don't over process it.

Divide into 4 and form into burgers.  Chill until required.

Meanwhile make the relish.  Halve the cucumber and scoop out the seeds with a teaspoon. Discard seeds adn chop the flesh finely, or grate it coarsley.  Mix with the yogurt, dill and seasoning.  Chill until required.

When ready to cook the burgers, heat a large non-stick pan, spray with frylight and cook the burgers for 3-4 mins each side, turning them carefully, until golden brown and firm when pressed.

Serve with a lime quarter and the cucumber relish.