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.
