(Makes 6 fish patties)

Fish patty:

0.475g white fish (boneless & skinless)

2 eggs

2 handfuls parsley (chopped finely)

1 cup breadcrumbs

2 cloves of garlic (diced finely)

Salt & pepper to taste

Salad component: (For 2 burgers)

Toppings & sauce 2 burger buns (cut in half)

1/2 avocado (sliced)

1 1/2 cups purple cabbage (sliced)

4 lettuce leaves 2 tomatoes (into chunky slices)

2 squares of cheese Dollop of Mayo Squirt of Sriracha or sweet chilli sauce

Method:

Dice your fish fillets as small as you can

Add all fish patty ingredients to a large mixing bowl and mix through with your hands until combined

Drizzle olive oil onto a heated saucepan or bbq, add your patties and cook on each side until cooked through (I also had to turn mine on their edges and hold with tongs as they were quite chunky)

Add a drizzle of olive oil to your saucepan/ bbq to lightly toast each burger bun from the inside only (or serve fresh- up to you)

Add all your burger toppings and fish patties to your buns