THAI FISH BURGERS

Instructions

  • Place cilantro, chili pepper and spring onions in the SuperSonic Chopper TallChopper Tall and finely chop.

  • Place chopped contents from the Chopper and all remaining ingredients except oil into a mixing bowl and mix until thoroughly combined.

  • Evenly divide mixture into 6 portions and shape into patties using the Hamburger Press

  • Add oil to a large frypan and place over medium heat. Once oil is ready for frying, fry patties for 4-5 min. on each side or until golden and cooked through to an internal temp of 63°C / 145°F.

  • Remove burgers from pan and allow to rest 5 min. before serving.

  • Serve patties in burger buns or rolls with fresh cilantro, sliced red onion, chili pepper, cucumber, spring onions, chili sauce, pickles and lime wedges.

INGREDIENTS

  • 1/4 bunch of cilantro
  • 1 red or green chili pepper (roughly chopped)
  • 3 spring or green onions (roughly chopped)
  • 750 g minced white fish fillets (i.e. flathead) (±1.65 lb)
  • 60 ml Thai red curry paste (±¼cup)
  • 1/2 lime (zested and juiced)
  • Salt and pepper to taste
  • Coconut or vegetable oil for frying

For Serving

  • 6 burger buns or rolls
  • Fresh cilantro
  • 1 red onion (thinly sliced)
  • 1 red chili pepper (thinly sliced)
  • 1 Lebanese cucumber (sliced)
  • 2 spring or green onions (thinly sliced)
  • Sweet chili sauce (or other Thai sauce option)
  • Pickles
  • Lime wedges

PREP TIME

cooking-timer15 min

COOKING TIME

cooking-timer 20 minutes

STANDING TIME

cooking-timer5 min

DIFFICULTY LEVEL

chef-levelEasy

AVERAGE COST

costLow