Ingredients
- 450 g sustainable firm white fish (we like haddock or mahi mahi).
- 2 spring onions, finely chopped.
- 1/2 cup flat-leaf parsley.
- 2 eggs.
- 1/2-1 teaspoon smoked paprika (depending how spicy you'd like it).
- 1/2-1 teaspoon ground chilli powder (depending how spicy you'd like it).
- zest from 1 lime.
- salt and pepper, to season.
- 1/2 cup tinned corn kernels.
- 1/2 cup almond meal.
- extra virgin olive oil, for frying.
Paprika Mayo
- 1/2 cup full-fat, whole-egg mayonnaise or aioli.
- 1/4 teaspoon smoked paprika.
- squeeze of lime juice.
For serving
- 1 large Lebanese cucumber, peeled into ribbons with a vegetable peeler.
- 1 avocado.
- 1/2 cup flat-leaf parsley leaves.
- 4 sourdough buns, cut in half and inside toasted if you like.
Directions
- 1. Add raw fish, green onions, parsley, eggs, paprika, chilli, lime zest, salt and pepper into a food processor. Blitz until combined and you have a smooth paste. Remove blade and stir through corn kernels and almond meal.
2. Add olive oil to a frying pan on medium heat. Take ¼ of the fish mixture and loosely form into a patty. Place onto the frying pan. Repeat with remaining mixture (you may need to do this in batches if you have a small frying pan). Cook patties for 7 minutes until the bottom is golden brown. Flip and cook on the other side until brown and patties are cooked through (about another 5 minutes). Once all patties are cooked, set aside.
3. To make Paprika Mayo, combine all ingredients together in a small bowl.
4. Now to assemble the burgers. Layer the bottom sourdough bun with cucumber ribbons, top with a fish patty, avocado slices, drizzle with Paprika Mayo and sprinkle with some parsley leaves. Place on the top of the bun and serve.
Note
We're burger crazy here at 28. Check out these Thai Chicken Burgers with Coriander Slaw and for the vegos, have a go at these Carrot Tahini Burgers with Radicchio + Tzatziki.
This recipe combines our favourite Mexican ingredients (paprika, chilli, corn, avocado) into a delicious and super healthy burger. There's actually 5 different types of veggies hidden in these!
Ingredients
- 450 g sustainable firm white fish (we like haddock or mahi mahi).
- 2 spring onions, finely chopped.
- 1/2 cup flat-leaf parsley.
- 2 eggs.
- 1/2-1 teaspoon smoked paprika (depending how spicy you'd like it).
- 1/2-1 teaspoon ground chilli powder (depending how spicy you'd like it).
- zest from 1 lime.
- salt and pepper, to season.
- 1/2 cup tinned corn kernels.
- 1/2 cup almond meal.
- extra virgin olive oil, for frying.
Paprika Mayo
- 1/2 cup full-fat, whole-egg mayonnaise or aioli.
- 1/4 teaspoon smoked paprika.
- squeeze of lime juice.
For serving
- 1 large Lebanese cucumber, peeled into ribbons with a vegetable peeler.
- 1 avocado.
- 1/2 cup flat-leaf parsley leaves.
- 4 sourdough buns, cut in half and inside toasted if you like.
Directions
- 1. Add raw fish, green onions, parsley, eggs, paprika, chilli, lime zest, salt and pepper into a food processor. Blitz until combined and you have a smooth paste. Remove blade and stir through corn kernels and almond meal.
2. Add olive oil to a frying pan on medium heat. Take ¼ of the fish mixture and loosely form into a patty. Place onto the frying pan. Repeat with remaining mixture (you may need to do this in batches if you have a small frying pan). Cook patties for 7 minutes until the bottom is golden brown. Flip and cook on the other side until brown and patties are cooked through (about another 5 minutes). Once all patties are cooked, set aside.
3. To make Paprika Mayo, combine all ingredients together in a small bowl.
4. Now to assemble the burgers. Layer the bottom sourdough bun with cucumber ribbons, top with a fish patty, avocado slices, drizzle with Paprika Mayo and sprinkle with some parsley leaves. Place on the top of the bun and serve.
Note
We're burger crazy here at 28. Check out these Thai Chicken Burgers with Coriander Slaw and for the vegos, have a go at these Carrot Tahini Burgers with Radicchio + Tzatziki.