Cajun Fish Burgers with Mango-jalapeno Salsa

Ingredients

500 g boneless white fish fillets, chopped
1 Tbs Cajun seasoning
1 free-range egg white
1/3 cup (25 g) Panko breadcrumbs
2 spring onions, thinly sliced
1 lime, rind finely grated, juiced
2 small mangoes, stoned, peeled, finely chopped
1 fresh jalapeño chilli, finely chopped
1/2 small red onion, finely chopped
1 avocado, stoned, peeled
1 Tbs vegetable oil
4 hamburger rolls, split, toasted
Aioli, to serve
Watercress leaves, to serve

Method

Line a large baking tray with baking paper. Place the fish, seasoning, egg white, breadcrumbs, half the spring onion and the lime rind in a food processor. Pulse until just combined. Season. Shape into 4 patties. Transfer to the lined tray and place in the fridge for 30 minutes or until firm.

Combine the mango, chilli, remaining onion and half the lime juice in a medium bowl. Toss well and season. Lightly crush the avocado in a small bowl with half the lime juice. Season.

Heat oil in a large frying pan or chargrill. Cook patties for 3-4 minutes each side or until browned and just cooked through. Rest for 2 minutes.

Spread each roll base with aioli and avocado. Add the watercress, patties and mango salsa. Top with the roll tops to serve.

Credits: Coles

Photo Credits: Coles