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🥗 Crispy Fish Burgers with Crunchy Apple-Cabbage Salad

540 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 400 g
• salt pinch
• onions, yellow 1 pc.
• parsley, fresh 20 g
• garlic cloves 1 pc.
• lemons 1 pc.
• eggs 1 pc.
• breadcrumbs 8 tbsp
• pepper, black ground pinch
• cabbage 0.25 pc.
• carrots 1 pc.
• apples, red 0.5 pc.
• sugar pinch
• rapeseed oil 5 tbsp
• hamburger buns 4 pc.
• mayonnaise 4 tbsp

Instructions

1. 1. Thaw the cod fillets overnight in the refrigerator.
2. 2. Rinse the fish under running water and pat it dry with a kitchen towel.
3. 3. Bring 1 liter of salted water to a boil in a pot.
4. 4. Cook the cod fillet for about 10 minutes in the simmering water.
5. 5. Cut the onion in half and peel it.
6. 6. Dice the onion finely.
7. 7. Wash the parsley and let it drain well.
8. 8. Pick the parsley leaves off the stems.
9. 9. Chop the parsley leaves coarsely.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Cut the lemon in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Remove the cooked cod fillet from the water.
15. 15. Let the fish cool down briefly.
16. 16. Shred the cooled cod with a fork.
17. 17. Place the shredded cod into a bowl.
18. 18. Add the egg to the bowl.
19. 19. Add 5 tablespoons of breadcrumbs to the bowl.
20. 20. Add the diced onion to the bowl.
21. 21. Add the chopped garlic to the bowl.
22. 22. Add 2 tablespoons of lemon juice to the bowl.
23. 23. Add the chopped parsley to the bowl.
24. 24. Mix all ingredients in the bowl thoroughly.
25. 25. Season the fish mixture with salt.
26. 26. Season the fish mixture with pepper.
27. 27. Let the fish mixture swell for 10 minutes.
28. 28. Quarter the cabbage.
29. 29. Remove the core from the cabbage.
30. 30. Separate any wilted leaves from the cabbage.
31. 31. Cut the cabbage into thin strips.
32. 32. Wash the carrot.
33. 33. Peel the carrot.
34. 34. Wash the apple.
35. 35. Quarter the apple.
36. 36. Remove the core and seeds from the apple.
37. 37. Grate the apple coarsely.
38. 38. Grate the carrot coarsely.
39. 39. Knead the cabbage, carrot, and apple in a bowl with salt and sugar.
40. 40. Drizzle the salad mixture with lemon juice.
41. 41. Set the salad mixture aside.
42. 42. Shape 4 large patties from the fish mixture.
43. 43. Place 3 tablespoons of breadcrumbs on a deep plate.
44. 44. Coat the patties in the breadcrumbs.
45. 45. Heat 3 tablespoons of oil in a pan over high heat.
46. 46. Fry the patties for about 6 minutes until crispy on both sides.
47. 47. Mix the apple-cabbage salad with 1 tablespoon of oil.
48. 48. Season the salad with salt and pepper to taste.
49. 49. Halve the burger buns.
50. 50. Toast the bun halves lightly if desired.
51. 51. Spread mayonnaise on each bun half.
52. 52. Top the buns with the cabbage salad.
53. 53. Place the patty on top of the salad.
54. 54. Serve the fish burgers with the remaining apple-cabbage salad.

Nutrition per serving

• kcal: 540
• Protein: 31 g · Fett/Fat: 26 g · Carbs: 52 g