Crispy Ling Burger w Curry Yoghurt Tartare

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Crispy Ling Burger w Curry Yoghurt Tartare

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Ingredients

• 4 ling fillets
• 1 cup panko breadcrumbs (or GF crumbs)
• 1 egg, beaten
• 1/2 cup plain flour
• Salt and pepper to taste
• Olive oil for frying
• 4 sesame seed buns (optional)
• 1 cup shredded lettuce (shrettuce)
• 1 cucumber, thinly sliced
• 1 Calabrian chilli, finely chopped
• 1 lemon, cut into wedges
• 1 cup potato crisps (optional)
• Butter for buns (optional)

Curry Yoghurt Tartare

• 1/2 cup plain Greek yogurt
• 1 tablespoon curry powder
• 1 tablespoon finely chopped pickles
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Season the ling fillets with salt and pepper.
2. Dredge each fillet in flour, then dip in beaten egg, and coat with panko breadcrumbs.
3. Heat olive oil in a frying pan over medium heat. Fry the fillets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
4. In a bowl, mix together the Greek yoghurt, curry powder, finely chopped pickles, lemon juice, salt, and pepper.
5. If using buns, lightly toast them and spread with butter if desired.
6. Layer the bottom bun with shredded lettuce, cucumber slices, a ling fillet, a dollop of curry yoghurt tartare, and some finely chopped Calabrian chilli. Top with potato crisps for added crunch if desired.
7. Add the top bun or serve without the bun, using lemon wedges on the side for an extra zing.

Nutrition Facts

Calories

449

Fat

16 g

Sat. Fat

3 g

Carbs

63 g

Fiber

5 g

Net carbs

59 g

Sugar

8 g

Protein

14 g

Sodium

597 mg

Cholesterol

45 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

For a gluten-free option, use gluten-free breadcrumbs and buns.

To save time, prepare the curry yoghurt tartare in advance and refrigerate.

For extra flavour, marinate the ling fillets in lemon juice and garlic for 15 minutes before breading.