Fisherman's Burgers

10:17:00 Unknown 3 Comments

INGREDIENTS

FOR THE TARTARE SAUCE:

• 2 level tbsp extra light mayonnaise
• 10 tbsp fat-free natural fromage frais
• 2 gherkins, very finely chopped
• 1 tbsp capers, rinsed and finely chopped
• 1 shallot, very finely chopped
• Zest and juice of 1 lemon
• A handful of fresh parsley, very finely chopped
• Salt and freshly ground black pepper

FOR THE BURGERS:

• 4 slices wholemeal bread from a small 400g sliced loaf
• 2 tbsp dried parsley
• 1 tbsp dried dill
• 1 tbsp garlic salt
• 2 eggs, lightly beaten
• 2 x 200g thick, skinless and boneless haddock fillets, cut in half
• Low calorie cooking spray

TO SERVE

• 4 x 60g wholemeal rolls
• 2 tomatoes, sliced
• 1/2 baby gem lettuce, leaves separated
• 2 lemons, quartered

METHOD

1. Preheat your oven to 220°C/Gas 7. Mix together the ingredients for the tartare sauce in a bowl and season. Cover and chill until needed.
2. Whizz the slices of wholemeal bread in a food processor to make breadcrumbs and place in a bowl. Mix in the dried parsley, dill and garlic salt, then season. Spread the mixture out on a tray or large plate.
3. Put the beaten eggs in a shallow bowl, dip in the fish fillets and then dip them in the breadcrumb mix, making sure they're evenly coated. Place the fish burgers on a non-stick baking tray and spray with low calorie cooking spray. Bake for 15-20 minutes, or until the fish is cooked through.
4. Split the bread rolls in half. Fill each one with 2 slices of tomato, some lettuce, a fish burger and some tartare sauce. Serve on warmed plates with the lemon wedges on the side.