Spicy Fish Burger with Cabbage and Carrot Slaw
These fish burgers with a crunchy cabbage and carrot topping are a dinner time winner. The burgers have a gentle chilli heat, but if you don’t like spice simply skip the Kikkoman Spicy Chili Sauce for Kimchi.
In the meantime, chop the red cabbage, add 2 tsp of lemon juice and season with salt. Leave it for 30-40 minutes.
Cut the carrot into thin strips (e.g. using a julienne peeler). Transfer to a bowl, add 1 tsp of lemon juice and 1 teaspoon of Kikkoman Soy Sauce.
Heat the remaining olive oil in a frying pan and fry the marinated pieces of fish (on both sides until they are browned).
Cut the buns horizontally in half. Heat the butter in a frying pan and toast the buns on it (cut side down).
In a bowl, prepare the sauce: mix Greek yogurt, English mustard and Dijon mustard.
Smear bottom halves of the buns with the sauce, put the lettuce leaves, then the fish, tomato slices, red cabbage and carrot. Top the burgers with the other bun halves.
Recipe as PDF
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