Fish burgers

Serves 4

For the tartare sauce:

6 tbsp mayonnaise 1 tsp capers, drained 1 gherkin, finely chopped 1 tbsp lemon juice 1 tbsp fresh parsley, finely chopped Salt and black pepper

For the fish:

80g plain flour 1 egg 150g breadcrumbs 3 tbsp vegetable oil 4 x 120g pieces of white fish, such as hake, cod, pollock or coley

To serve:

4 burger buns, lightly toasted if desired Lettuce, shredded Tomato, sliced Pickled gherkins, sliced Red onion, sliced Potato wedges

1 In a small bowl, combine the ingredients for the tartare sauce and stir together. Season with salt and pepper and set aside.

2 Place the flour in a shallow dish. Beat the egg in a separate shallow dish and place the breadcrumbs in a third.

3 Dredge each fish fillet in the flour, then dip into the egg, shaking off any excess. Finally, coat them in breadcrumbs, pressing the crumbs on to coat the fish thoroughly.

4 Heat the oil in a large pan over a medium-high heat. Cook the breaded fish for 4-5 minutes per side or until completely cooked.

5 Assemble the fish burgers on burger buns using the tartare sauce, lettuce, tomato, gherkins, red onion and fish. Serve with potato wedges. Per Serving: 572kcals, 13.2g fat (2.1g saturated), 71.2g carbs, 6.2g sugars, 40.2g protein, 3.4g fibre, 0.839g sodium