FISH AND SLAW BURGERS

PREPARATION TIME: 15 MINS COOKING TIME: 10 MINS SERVES 2 (AS A MAIN)

2 Tbsp wholemeal plain flour

60g egg

2 Tbsp skim milk

30g (1/2 cup) fresh breadcrumbs

made from sourdough bread 1 Tbsp chopped flat-leaf parsley 1 Tbsp chopped dill

Zest of 1/2 lemon

2 x 100g pieces boneless

white fish fillets

Olive oil cooking spray

2 tsp 97% fat-free mayonnaise 1 Tbsp fresh orange juice

Freshly ground black pepper

60g (1 cup) fine cut coleslaw

2 x 70g multigrain rolls, split in half 1/2 small lebanese cucumber, peeled into ribbons

1 Preheat oven to 200°C (fanforced). Line a baking tray with baking paper. Put flour on a plate. Whisk egg and milk in a bowl.

Combine breadcrumbs, herbs and lemon in a shallow dish.

2 Dip fish in flour, then egg and then lightly in the breadcrumbs. Place on lined tray. Spray with oil and bake for 10-12 minutes or until cooked through.

3 Meanwhile, whisk mayonnaise and orange juice in a small bowl. Season with pepper. Add the coleslaw and toss to combine.

4 Add coleslaw to base of each roll. Top with cucumber and fish. Serve with top of roll on the side.

COOK’S TIPS

Replace fish with skinless chicken breast fillet and cucumber with snow pea sprouts.