CRUMBED FISH BURGER WITH COCONUT MAYONNAISE

8 SmartPoints per burger

Makes 4

l 1½ tbsp plain flour

l 120g fat-free natural Greek yoghurt

l ½ small garlic clove, crushed

l 55g cornflakes, crumbed

l 2 tbsp chopped fresh coriander

l ¼ tsp ground cumin

l 4 x 100g skinless white fish fillets

l 1 tbsp desiccated coconut

l 1 tbsp reduced-fat mayonnaise

l 4 x 75g wholegrain seeded rolls, split in half and toasted

l ½ cucumber, sliced

l 2 tomatoes, sliced

l 90g carrots, peeled into ribbons

l 115g red cabbage, shredded PREHEAT the oven to 200c, fan 180c, gas 6. Line a large baking sheet with baking paper. Put the flour on a large plate. In a small bowl, combine 2 tbsp of the yoghurt with the garlic and season well. In a separate bowl, combine the cornflake crumbs, coriander and cumin. Coat one of the fish fillets in flour and then shake off any excess. Using your fingers or the back of a spoon, lightly spread quarter of the yoghurt mixture over both sides of the fish, then sprinkle with the cornflake mixture until evenly coated. Put on the prepared tray and repeat with the remaining fish. Bake for 15-18 minutes, or until crisp and cooked through. Meanwhile, start to prepare the coconut mayonnaise by toasting the coconut in a small, dry frying pan over a medium heat, stirring often, for 2 minutes or until lightly golden. Set aside to cool. Once cool, combine the toasted coconut with the mayonnaise and remaining yoghurt in a small bowl and season to taste. Fill each of the rolls with a few slices of cucumber and tomato, a fish fillet, a spoonful of coconut mayonnaise, a few carrot ribbons and some red cabbage.