Fish Burger Brunch
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Fish Burger Brunch

325 calories and 1½ of over5aday for each serving. This will leave you happy. Add the ketchup if you like it for a further 20 calories - remember to add more if you eat more!
Counts as an Over5days recipe on the Pro52diet.

Anny Plummer

Ingredients

1-serving
  1. 125 g white fish filets (c. 25mm / 1” thick) / 4½ oz .
  2. 50 g burger bun WholeGrain / 2 oz .
  3. 1 egg (use about a a quarter on one serving)
  4. ¼ teaspoon parsley
  5. optional : 20 g tomato ketchup / ¾ oz .
  6. 50 g sweet potato (skinned) / 2 oz .
  7. Salt Pepper and
  8. 80 g lettuce (shredded) / 3 oz .
  9. “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray)

Steps

60 mins
  1. Make the sweet potato chip / crisps in advance and allow to cool. Make more than needed and store in an airtight container at room temperature for up to 3 days. Slice them evenly and thinly. They will be most successful if a mandolin is used.

  2. Pre-heat an oven (200oC / 400oF / Gas Mark 6).

  3. Spread the cut discs of sweet potato on a a clean working surface with no overlap. Spray with Spray2Cook and sprinkle with a little salt and pepper. Turn each disc over and repeat the spraying and sprinkling. Line baking sheet(s) with parchment paper and spread the sweet potato slices over – again with no overlap. Place in the oven for 10 minutes, remove and turn over. Return to the oven for 5 minutes then watch until the chips/ crisps are browning and wrinkling on the edges. Remove fro...

  4. For the burger: Pre-heat an oven (180oC / 350oF / Gas Mark 4.

  5. Separate the egg with the yolk in a shallow bowl and the white in a mixing bowl. Lightly beat the yolks and whisk the whites until soft peaks are formed. Fold the whites with the parsley into the yolks. Dip the fish into the egg batter to cover. Place the fish on a baking sheet sprayed with Spray2Cook and place in the oven for 20 minutes.

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  6. Serve the fish in the burger bun with the chips, lettuce and ketchup (if chosen).

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