Bondi burger

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Bondi burger

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Who needs takeaway when you can have this low-fat, protein-rich fish burger on the table in 10 minutes flat.

Featured in
Nutrition information, Quick meals

Ingredients

  • Olive oil spray
  • 4 x 125g skinless blue-eye fillets
  • 4 ciabatta rolls, split
  • 1 carrot, peeled, grated
  • 1 raw beetroot, peeled, grated
  • 2 tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • 1 1/2-2 cups shredded iceberg lettuce
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons sweet chilli sauce

Method

  • Step 1
    Preheat a barbecue or chargrill pan on high heat.
  • Step 2
    Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.
  • Step 3
    Meanwhile, lightly toast the cut-side of the rolls on the chargrill.
  • Step 4
    Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.

Nutrition

  • 1822 kj

    Energy

  • 6.9g

    Fat Total

  • 1.7g

    Saturated Fat

  • 4.7g

    Fibre

  • 36.2g

    Protein

  • 50mg

    Cholesterol

  • 750mg

    Sodium

  • 51.3g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Ian Wallace
  • Publication: Taste.com.au

Source: taste.com.au

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