Panko Crumbed Fish Burgers with Slaw and Creamy Dressing
Ingredients
- 200mL Bulla Creme Fraiche
- 1 tsp lemon juice
- 500g flake or firm white fish fillets
- 1 cup panko bread crumbs
- light olive oil
- salt flakes & freshly ground black pepper
- 2 1/2 cups red and/or green cabbage
- 50g snow peas
- 1 Tbsp apple cider vinegar
- 1 Tbsp mint leaves
- 2 spring onions
- 2 Tbsp mint leaves
- 1/2 tsp lemon zest
- 2 tsp lemon juice
- 4 panini or seeded buns
Cooking Directions
- Combine 2 tablespoons of the Bulla Crème Fraîche with lemon juice and season. Dip the fish pieces in the crème fraîche mixture and coat well. Press into the bread crumbs, coating all over.
- Combine the cabbage, snowpeas, cider vinegar and mint leaves, toss well and refrigerate until required.
- Heat a large frying pan over medium heat, add enough oil to coat the base. Cook fish pieces until golden each side and cooked through. Drain on paper towel.
- For the dressing, mix together the remaining Bulla Crème Fraîche with the spring onions, mint leaves, lemon zest and lemon juice. Season to taste.
- To assemble burgers, place slaw on base of bun, top with fish and a good dollop of the creamy dressing. Finish with bun top.
Ingredients
- 200mL Bulla Creme Fraiche
- 1 tsp lemon juice
- 500g flake or firm white fish fillets
- 1 cup panko bread crumbs
- light olive oil
- salt flakes & freshly ground black pepper
- 2 1/2 cups red and/or green cabbage
- 50g snow peas
- 1 Tbsp apple cider vinegar
- 1 Tbsp mint leaves
- 2 spring onions
- 2 Tbsp mint leaves
- 1/2 tsp lemon zest
- 2 tsp lemon juice
- 4 panini or seeded buns