Fish burgers with red cabbage slaw and yoghurt dressing
Home-made cod burgers, blended with egg and milk, coated in breadcrumbs and fried golden in a little oil. In the bun go lettuce, tomato, red onion and a dressing of yoghurt, mustard and chopped pickled cucumber, with a crunchy red cabbage slaw with carrot and apple on the side. Wholemeal burger buns are a good choice; the usual dressing is made with soured cream.
- 30 minTime
- 30 minHands-on
- 4Portions
- ≈ 50 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 2 dlNatural yoghurt
- 1 tbspMustard
- 3 ½ tbspPickled cucumber, chopped
- 500 gCod fillet, or saithe, thawed if frozen
- 1Egg
- 3 ½ tbspMilk
- to tasteSalt
- to tasteBlack pepper
- 1 dlBreadcrumbs
- 2 tbspRapeseed oil
- 4Burger buns, wholemeal if you can
- ½Lettuce, a few leaves
- 2Tomatoes, sliced
- ½Red onion, thinly sliced
On the side
- 300 gRed cabbage
- 2Carrots
- 1Apple
- ½Lemon, the juice
Method
- Make the slaw: finely shred the red cabbage, coarsely grate the carrots and apple and toss with the lemon juice and a pinch of salt.
- Stir together the yoghurt, mustard and chopped pickled cucumber to make the dressing. Add a little salt.
- Cut the fish into pieces and blend with the egg, milk, salt and pepper in a food processor to a firm mixture, about 1 minute.
- With wet hands, shape the mixture into 4 round burgers and coat them in the breadcrumbs.
- Heat the oil in a frying pan and fry the burgers over medium heat for 3–4 minutes per side, until golden and cooked through.
- Split the buns and toast the cut sides in a dry frying pan. Rinse the lettuce and slice the tomatoes and red onion.
- Build the burgers with lettuce, a fish burger, dressing, tomato and red onion, and serve the red cabbage slaw on the side.
The cost is estimated from Swedish grocery prices.
