These burgers have a real kick to them and cost less than a fiver to make. If you prefer them milder, mix a few tablespoons of mayonnaise with 1 teaspoon Dijon mustard. Spread on the fish before rolling in the polenta.
Serves 4
Ready in 20 minutes
Per serving:
614kcals
22.9g fat (2.7g saturated)
38.6g protein
64.7g carbs
4g sugar
1.5g salt
1. Dry the fish on kitchen paper, then smear all over with the curry paste. Mix the polenta with the spring onions, lemon juice and zest on a plate. Press the fish into the polenta to cover.
For a variation, cut the fish into thick fingers before coating in polenta and frying. Serve with oven potato wedges and peas.
2. Heat the oil in a frying pan and cook the fish for 3-4 minutes each side, until golden and cooked through. Drain on kitchen paper.
3. Spread the rolls or bread with a little mayonnaise. Top with the salad leaves, cress, fish, cucumber and pickle. Serve with lime wedges.
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