Name: Lemon pepper fish burgers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/2 cup panko breadcrumbs; 1 teaspoon lemon pepper seasoning; 1/2 teaspoon sea salt; 4 fish fillets; 1 egg, beaten; 4 sourdough buns or similar; 2 handfuls mesclun lettuce; 1 carrot, grated; 1/4 red cabbage, finely sliced; Tangy mayo; 1/2 cup thick and creamy mayonnaise; 2 teaspoon gherkins, finely diced; 1 teaspoon capers; 1 wholegrain mustard

Lemon pepper fish burgers

Tangy mayo adds a refreshing zing to these quick and easy fish burgers.

Serves 4

Prep

Cook

15M

Total

20M

Ingredients

1 1/2 cup panko breadcrumbs

1 teaspoon lemon pepper seasoning

1/2 teaspoon sea salt

4 fish fillets

1 egg, beaten

4 sourdough buns or similar

2 handfuls mesclun lettuce

1 carrot, grated

1/4 red cabbage, finely sliced

Tangy mayo

1/2 cup thick and creamy mayonnaise

2 teaspoon gherkins, finely diced

1 teaspoon capers

1 wholegrain mustard

Method

1.Heat the oven to 180°C. (Pop the wedges in first to start cooking.)

2.In a shallow bowl, combine the breadcrumbs, lemon pepper seasoning and salt. Dip each fillet in the beaten egg first, then coat with the flavoured crumbs.

3.Lay the fillets on a lined baking tray and spray with oil.

4.Bake for 12-15 minutes depending on the fillet size until they are golden and can be flaked in the thickest part. Toast the buns if desired.

5.For the tangy mayo, combine the mayonnaise, gherkins, capers and mustard, and mix.

6.Combine the mesclun with the carrot and red cabbage and toss with a little olive oil and lemon juice or your favourite dressing.

7.Spread the buns generously with the flavoured mayonnaise and top with salad and fish.

8.Serve with extra mayo and lemon or limes on the side.

These delicious burgers are a great homemade takeaway. Get the kids to help prepare the tangy mayo and the salad bits and you will have dinner on the table in no time. Serve burgers with a few crunchy golden potato wedges to seal the deal.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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