Crumbed fish fillet burgers with beetroot sauce

Author: Vikki Moursellas

Photographer: John Paul Urizar

These gluten-free fish burgers are packed full of veg and ready to serve in under 30 minutes!

Serves: 4

Time to make: 25 mins

Ingredients

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3 large zucchini/ courgettezucchiniXszucchini, summer squashX, cut into chips
4 x 125g barramundi fillets (or firm white fish), skin off
¼ cup plain gluten-free flour
1 egg, whisked
70g gluten-free rye breadcrumbs
250g whole cooked beetrootbeetsX
200g reduced-fat Greek yoghurt
4 toasted gluten-free grainy bread rolls
1 small cucumber, sliced thinly
1 tomato, sliced thinly
1 head lettuce leaves, washed

Instructions

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1 Preheat oven to 200°C. Place the zucchini chips on a baking tray and spray with olive oil. Cook for 25 minutes until lightly golden.

2 Meanwhile, place flour, egg and breadcrumbs each in separate shallow bowls. Dip the fish fillets into the flour, then whisked egg and finally into the breadcrumbs, to coat. Place onto a lined baking tray and bake for 12–15 minutes until cooked through.

3 In a food processor, blitz beetroot and yoghurt until smooth. Season with cracked pepper.

4 To assemble, spoon beetroot sauce onto base of toasted bread roll, top with cucumber slices, fish, lettuce leaves and roll top. Serve with zucchini chips.

HFG tip

Coating fish with egg and breadcrumbs helps prevent it from drying out — as well, of course, as creating that tasty crust!

Nutrition Info (per serve)

Calories 596cal

Kilojoules 2492kJ

Protein 40.6g

Total fat 17.7g

–Saturated fat 3.4g

Carbohydrates 55.8g

–Sugars 19.0g

Dietary fibre 24.3g

Sodium 606mg

Calcium 205mg

Iron 3.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.