Thai fish burgers 
Preparation time:15 mins

Total cooking time:20 mins

Serves 4

You'll need
500g redfish fillets, bones removed
2-3 tablespoons red curry paste
100g green beans, thinly sliced
4 kaffir lime leaves, finely shredded
8 Thai basil leaves, finely shredded
1 tablespoon soybean oil
4 wholegrain rolls, halved
100g watercress, washed
1 Lebanese cucumber, very thinly sliced
1 carrot, very thinly sliced

Dressing
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
1/3 cup reduced fat natural yoghurt

Here's how
1. Put the roughly chopped fish in a food processor, add the curry paste and process until smooth. Transfer the fish paste to a bow! and stir in the beans, kaffir lime leaves and basil and mix well to combine. Shape the mixture into four round, slightly flattened burgers.
2. Heat the oil in a large non-stick fry pan, add the burgers and cook over a medium heat for 15 minutes, turning once, or until they are cooked through.
3. Toast the rolls and put watercress, cucumber and carrot on each base. Top each roll with a fish burger.
4. To make the dressing, put the sweet chilli sauce, lime juice and yoghurt in a bowl and whisk gently to combine.
5. Spoon the dressing over the burgers and cover with the toasted roll tops.









Recipe courtesy of The Heart Foundation