Fish burgers with tartare sauce

Fish burgers with tartare sauce

(2) Rate it

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

For a meal the whole family will enjoy, try these tasty fish burgers, topped with crunchy coleslaw, rocket and tartare sauce.

Featured in
Easter, Easy lunch recipes


  • 1/2 cup (75g) plain flour
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1 cup (75g) panko breadcrumbs
  • 1 lemon, zested, juiced
  • 2 1/2 tablespoons dill, finely chopped
  • 4 (about 100g each) white fish fillets (such as hoki or pink ling)
  • 2/3 cup (160g) mayonnaise
  • 2 gherkins, finely chopped
  • 1 tablespoon baby capers, finely chopped
  • Vegetable oil, to shallow-fry
  • 4 Coles Bakery Soft Bread Rolls, halved, toasted
  • 250g pkt Coles Brand Coleslaw Mix
  • 120g pkt Coles Brand Australian Baby Rocket


  • Step 1
    Place the flour and egg in separate bowls. Combine the breadcrumbs, lemon zest and 2 tbs of the dill in another bowl. Season.
  • Step 2
    Lightly coat each piece of fish in the flour. Dip in egg, then in breadcrumb mixture to evenly coat. Place on a plate. Place in the fridge for 10 mins to set.
  • Step 3
    Meanwhile, combine mayonnaise, gherkin, capers, remaining dill and 2 tsp lemon juice in a medium bowl.
  • Step 4
    Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until golden brown and cooked though. Transfer to a plate lined with paper towel.
  • Step 5
    Place the roll bases on serving plates. Combine the coleslaw with one-third of the mayonnaise mixture. Top the bases with coleslaw, fish, remaining mayonnaise mixture and half the rocket. Top with the roll tops and serve with remaining rocket.

  • Low carb


  • 3750 kj


  • 56g

    Fat Total

  • 8g

    Saturated Fat

  • 7g


  • 32g


  • 917mg


  • 10g

    Carbs (sugar)

  • 64g

    Carbs (total)

All nutrition values are per serve


Serve with oven-baked chips.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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