Zinger Fish Burgers

These fish burgers are truly a revelation. All the best flavours of a classic tartare sauce - lemon, capers, parsley - all brought into the burger itself with delicious white fish that beautifully melts in the mouth. Perfect food for enjoying now we're getting a little bit of sunshine here and there and, even better, they're super light and nutritious too!

As keen blog-readers will know, yesterday's post was a homemade tzatziki that is the perfect pairing for this dish. But if you don't fancy that, mix it up with soured cream, guacamole or even just good old fashioned mayonnaise. 

Zinger Fish Burgers

Serves 2

oil

400g white fish fillets, finely chopped

2 tbsp cornflour

1 lemon, zest and juice

2 tbsp chopped fresh parsley

2 tbsp capers, chopped

½ cucumber, sliced

2 wholemeal bread buns

tzatziki and shredded lettuce, to serve

sea salt and freshly ground black pepper

Mix the fish with the cornflour, lemon zest, parsley, capers and a good pinch of salt and pepper. Using damp hands, shape the mix into two burgers then put on a plate, cover and leave to firm up in the fridge for 15 minutes (or up to overnight).

Heat a little oil in a large non-stick frying pan over a medium heat. Add the burgers and cook on one side for 5 minutes or until golden. Flip then leave to cook for a further 5 minutes. Be careful to only move the burgers that one time, otherwise they will fall apart - you have to let them get a nice crust on each side.

Toss the cucumber with half the lemon juice and lightly toast the burger buns. Spread one side of each bun liberally with tzatziki then pile on some lettuce onto the other side. Top with a burger each, squeeze over the remaining lemon juice then serve with the dressed cucumber and some wedges, if you like.