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🍽️ Fish Burgers with Spicy Ginger Mayo

313 kcal · 30 min · 4 servings

Ingredients

• 1 slice toast bread
• 500 g pollock fillet (kitchen-ready, skinless)
• 1 egg
• 1 pinch salt
• pepper (from the mill)
• 5 tbsp cornflakes (finely crushed)
• 2 tbsp vegetable oil (for frying)
• 1 tbsp pickled ginger
• 100 g mayonnaise
• 1 bunch arugula
• 2 tomatoes
• 1 red onion
• 8 mini burger buns (or party rolls)

Instructions

1. 1. Briefly soak the toast slices in lukewarm water.
2. 2. Squeeze the water out of the toast slices firmly.
3. 3. Place the toast slices in a food processor fitted with a blade.
4. 4. Roughly chop the fish.
5. 5. Add the fish and the egg to the food processor.
6. 6. Blend everything into a smooth mixture.
7. 7. Season the mixture with salt and pepper.
8. 8. Stir in 1 to 2 tablespoons of cornflakes.
9. 9. Check if the mixture is easy to shape.
10. 10. Form eight small patties.
11. 11. Roll the patties in the remaining cornflakes.
12. 12. Press the patties down slightly.
13. 13. Fry the patties in hot oil for about 2 to 3 minutes on each side until golden brown.
14. 14. Drain the ginger.
15. 15. Chop the ginger finely.
16. 16. Mix the ginger into the mayonnaise.
17. 17. Season the sauce with salt and pepper.
18. 18. Wash the arugula.
19. 19. Dry the arugula thoroughly.
20. 20. Tear the arugula leaves into smaller pieces if needed.
21. 21. Wash the tomatoes.
22. 22. Remove the hard stem area of the tomatoes.
23. 23. Slice the tomatoes.
24. 24. Peel the onions.
25. 25. Slice the onions into rings.
26. 26. Cut the buns in half.
27. 27. Spread the ginger mayonnaise on the bottom halves of the buns.
28. 28. Layer the buns with tomato slices.
29. 29. Add onion rings.
30. 30. Place one fish patty on each bun.
31. 31. Add some arugula leaves on top.
32. 32. Place the top buns on.
33. 33. Serve the burgers immediately.

Nutrition per serving

• kcal: 313
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 25 g