🍽️ Fish Burger with Red Cabbage Salad

Name: Fish Burger with Red Cabbage Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g haddock fillet; 1 tsp lemon juice; 200 g floury potatoes (cooked the day before); 4 tbsp coarsely chopped parsley; 1 egg; 2 tbsp breadcrumbs; salt; pepper (from the mill); 1 tbsp medium-hot mustard; 250 g red cabbage; 1 lettuce leaf (e.g. endive); 4 tbsp mayonnaise; 4 tbsp yogurt; 1 tbsp grainy mustard; 4 tbsp rapeseed oil; 4 burger buns

592 kcal · 30 min · 4 servings

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Ingredients

400 g haddock fillet
1 tsp lemon juice
200 g floury potatoes (cooked the day before)
4 tbsp coarsely chopped parsley
1 egg
2 tbsp breadcrumbs
salt
pepper (from the mill)
1 tbsp medium-hot mustard
250 g red cabbage
1 lettuce leaf (e.g. endive)
4 tbsp mayonnaise
4 tbsp yogurt
1 tbsp grainy mustard
4 tbsp rapeseed oil
4 burger buns

Instructions

1. Rinse the fish fillet under cold water.
2. Pat the fish dry with a kitchen towel.
3. Chop the fish finely.
4. Drizzle some lemon juice over the fish.
5. Peel the potatoes.
6. Grate the potatoes coarsely.
7. Put the fish, two tablespoons of parsley, and the grated potatoes into a bowl.
8. Add one egg.
9. Add breadcrumbs.
10. Season with salt, pepper, and mustard.
11. Knead the ingredients into a firm dough.
12. If the dough is too sticky, add more breadcrumbs.
13. Cover the bowl.
14. Place the bowl in the refrigerator for about 20 minutes.
15. Wash the red cabbage.
16. Remove the hard core from the red cabbage.
17. Cut the red cabbage into thin strips.
18. Sprinkle the red cabbage with salt.
19. Knead the red cabbage vigorously until it becomes soft.
20. Wash the salad leaves.
21. Cut the salad leaves into strips.
22. Mix the salad leaves with the remaining parsley into the cabbage.
23. Stir the mayonnaise with the yogurt and mustard to make a sauce.
24. Season the sauce with salt.
25. Take the fish dough out of the refrigerator.
26. Moisten your hands with water.
27. Shape four flat patties from the dough.
28. Fry the patties in hot oil in a pan for about 3 to 4 minutes on each side until golden brown.
29. Halve the buns.
30. Toast the cut sides of the buns briefly.
31. Spread some red cabbage salad on the bottom bun halves.
32. Drizzle some sauce over the salad.
33. Place a fish patty on top.
34. Add the remaining salad.
35. Add some sauce.
36. Close the burger with the top bun half.

Nutrition per serving

kcal: 592
Protein: 30 g · Fett/Fat: 32 g · Carbs: 44 g