Paul West’s vegie-packed meals.
“I find my greatest inspiration in the vegetable patch. All that colour and life gets the creative juices flowing”
CRUMBED FISH BURGERS WITH BEETSLAW
“Don’t forget beetroot. It’s so easy to grow”
1/2 cup (75g) plain flour 2 eggs, lightly beaten 1½ cups (150g) dried breadcrumbs 4 x 150g skinless snapper fillets Sunflower oil to shallow fry 1 each carrot and beetroot, shredded 2 tbs mayonnaise, plus extra to spread bunch dill, sprigs shredded 4 cornichons, thinly sliced Juice of ½ lemon, plus wedges to serve 1 baby cos lettuce, leaves separated 4 x brioche burger buns, lightly toasted
Place flour eggs and breadcrumbs in the three separate dishes, then season each bowl. Coat the fish in the flour, then the egg, then breadcrumbs.
Heat oil in a frypan over medium-high heat. Fry the fillets for 405 minutes, turning, until golden and cooked through.
To make the slaw, combine the carrot, beetroot, mayonnaise, dill, cornichons, lemon juiceand season.
Place some lettuce on the bottom of each burger bun, then top with the fish, slaw and the bun lid spread with a little extra mayonnaise.
Serve with extra lemon wedges. NUTRITION • 47G PROTEIN • 8G SAT FAT • 78G CARB • 23G SUGARS • 845MG SODIUM • 830 CAL (3470KJ)