CRISPY SESAME FISH BURGER WITH LIME MAYO

PREP TIME: 20 MINS

COOK TIME: 15 MINS SERVES 4 (AS A MAIN MEAL)

400g boneless white fish fillets,

such as Murray cod

3 Tbsp plain flour

Freshly ground black pepper 60g egg, lightly whisked

2 Tbsp skim milk

4 Tbsp panko breadcrumbs 2 Tbsp sesame seeds

1 Tbsp rice bran oil

1 small avocado

Juice of 1 lime

1 bunch coriander, leaves picked

and chopped

2 Tbsp 97% fat-free mayonnaise 4 x low-GI white rolls, split and toasted (can be purchased at Bakers Delight)

1 Cut fish into 8 pieces. Put flour in shallow bowl and season with pepper. Whisk egg and milk in another shallow bowl. Combine breadcrumbs and sesame seeds in a third. Dust fish in flour, followed by egg. Finally coat in breadcrumb mixture. Place in fridge for 10 minutes to chill.

2 Heat oil in large non-stick frying pan over medium heat. Add fish. Cook for 3-4 minutes each side or until golden brown and cooked through.

3 Meanwhile, peel and slice avocado. Squeeze a little lime juice over avocado and set aside. Mix remaining lime juice into the mayonnaise with the coriander.

4 Spread a little mayonnaise mixture over base of each roll. Top with 2 fish pieces, a few slices of avocado and the top of the roll.