Fish burger with kale and yoghurt sauce
A crispy cod burger topped with baked kale and a light yoghurt-based sauce. Kikkoman Less Salt Soy Sauce and garlic give the patty plenty of flavour—and it’s all ready in under 30 minutes.
Preparation
Step 1
100 g Kikkoman Panko - Japanese style crispy bread crumbs – 50 ml milk – 200 g cod fillet – 1 egg – 1 garlic clove – 3 tsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp vegetable oil
Soak 30 g of the Kikkoman Panko in 50 ml of milk and leave to soften. Blend the cod, egg, garlic and Kikkoman Less Salt Soy Sauce until smooth. Add the soaked panko and mix well. Form two patties and coat them in the remaining dry Kikkoman Panko. Fry the patties in the vegetable oil until golden on both sides.
Step 2
60 g kale – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tsp sesame seeds – 1 pinch salt
Wash and thoroughly dry the kale, then remove the tough stems. Place in a bowl, drizzle with the Kikkoman Sesame Oil, add the salt and sesame seeds, and toss to coat. Spread the leaves on an oven tray lined with baking paper. Bake at 160°C for 10 minutes until crisp.
Step 3
2 pickled cucumbers – 2 tbsp capers – 3 tbsp yoghurt – 2 tsp lemon juice – 1 garlic clove – 1 tsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Finely dice the pickled cucumbers and place them in a bowl. Add the capers, yoghurt, lemon juice, crushed garlic and Kikkoman Less Salt Soy Sauce. Stir well to combine.
Step 4
2 burger buns
Cut the burger buns in half and lightly toast them. Spread a spoonful of sauce on the bottom half, add the fish patty, another spoonful of sauce and the baked kale. Top with the other half of the bun.
Tip:
Instead of a bun, you can use a wrap or serve the patty on lettuce leaves. For a twist, add a pinch of curry powder or some chopped dill to the sauce.
Recipe-ID: 1556
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/3/b/csm_Kikkoman_Panko_227g_EN_2_4f197a66c6.webp "[Translate to Englisch (EU):]")
100 g Kikkoman Panko - Japanese style crispy bread crumbs – 50 ml milk – 200 g cod fillet – 1 egg – 1 garlic clove – 3 tsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp vegetable oil
Soak 30 g of the Kikkoman Panko in 50 ml of milk and leave to soften. Blend the cod, egg, garlic and Kikkoman Less Salt Soy Sauce until smooth. Add the soaked panko and mix well. Form two patties and coat them in the remaining dry Kikkoman Panko. Fry the patties in the vegetable oil until golden on both sides.
60 g kale – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tsp sesame seeds – 1 pinch salt
Wash and thoroughly dry the kale, then remove the tough stems. Place in a bowl, drizzle with the Kikkoman Sesame Oil, add the salt and sesame seeds, and toss to coat. Spread the leaves on an oven tray lined with baking paper. Bake at 160°C for 10 minutes until crisp.
2 pickled cucumbers – 2 tbsp capers – 3 tbsp yoghurt – 2 tsp lemon juice – 1 garlic clove – 1 tsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Finely dice the pickled cucumbers and place them in a bowl. Add the capers, yoghurt, lemon juice, crushed garlic and Kikkoman Less Salt Soy Sauce. Stir well to combine.
2 burger buns
Cut the burger buns in half and lightly toast them. Spread a spoonful of sauce on the bottom half, add the fish patty, another spoonful of sauce and the baked kale. Top with the other half of the bun.
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/2/8/csm_1564_Set4_recipe5_Soy-glazed_baked_chicken_with_vegetables_Desktop_Header_6f552cd773.webp "[Translate to Englisch (EU):]")
