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”

Sunday Herald Sun - Stellar - - Contents -

CRUMBED FISH BURG­ERS WITH BEETSLAW

“Don’t for­get beet­root. It’s so easy to grow”

SERVES 4

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)

PAUL WEST

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