FISH BURGERS WITH TARTARE SAUCE

SERVES 4. READY IN 30 MINS, PLUS CHILLING

STEP 1 Put the spring onions, dill sprigs and all the fish into a food processor, then season and roughly mince. STEP 2 Divide the mixture into 4 portions, shape into burgers and chill in the fridge for 30 mins. STEP 3 Meanwhile, put the sauce ingredients in a bowl, with 1tbsp chopped dill. Season and mix well. STEP 4 Spray the burgers with low-cal cooking spray, place under a high grill for 12 mins. Serve with the extra dill, a dollop of tartare sauce, lemon wedges and salad and scatter with peppercorns.

Ingredients

6 spring onions A few fresh dill sprigs, plus 1tbsp chopped dill for the sauce and extra to serve 250g skinless and boneless salmon fillets, cut into chunks 250g skinless and boneless white fish fillets, cut into large chunks Low-cal cooking spray Crushed pink peppercorns, to garnish (optional) Salad, to serve

FOR THE TARTARE SAUCE:

200g fat-free natural fromage frais 6 gherkins, drained and finely chopped 2 tbsp capers, drained and finely chopped / small pack fresh 1

2 parsley, finely chopped Squeeze of lemon juice, plus wedges to serve