Open fish burgers with pesto coleslaw
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Time to make:
$3.55 per serve
(at time of publication)
Full ingredients list:
4 crumbed frozen fish fillets, such as Sealord Simply Crumbed Hoki Fillets
2 tablespoons basil pesto
4 tablespoons low-fat natural yoghurt
4 cups coleslaw (sliced cabbage and grated carrot)
4 long wholegrain bread rolls
2 tablespoons 97% fat-free mayonnaise
zest of 1 lemon
2 cups torn lettuce leaves
2 medium tomatoes, sliced
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook frozen fish fillets according to packet instructions.
Step 2 Place basil pesto in a small bowl with 2 tablespoons of the yoghurt; mix well and stir through coleslaw.
Step 3 Toast bread rolls lightly; split in half. Combine remaining yoghurt and mayonnaise in a small bowl. Add lemon zest; stir to combine.
Step 4 Spread mayonnaise mixture onto each toasted roll half and top with tomato slices, lettuce and warm fish fillets.
Step 5 Serve each fish burger with coleslaw and lemon wedges.
About this recipe
First published: June 2014