400g white fish fillet, skin off, deboned & cut into chunks
100g green beans, finely chopped
1 ½ tablespoons thai red curry paste
2 spring onions, finely chopped
2 tablespoons finely chopped coriander
2 tablespoons coriander sprigs to serve
½ teaspoon freshly ground black pepper
6 small iceberg lettuce leaves, trimmer into cups
½ lebanese cucumber, shredded
Olive oil spray
Using the pulse button on the food processor, process the fish very gently until just broken up. Don’t over process the fish or the texture will be tough. Transfer to a large bowl, add beans, curry paste, spring onion, chopped coriander & pepper & stir well to combine. Lightly spray a non-stick frypan with oil & heat to medium. Drop ¼ cup dollops of the fish mixture into the pan to form burger patties, pressing each down lightly with the back of a spatula. Cook for 3 – 4 minutes each side for until golden & cooked through. Place the patties into the lettuce cups & top with cucumber & coriander sprigs. Serve with lime wedges.
ON THE TABLE IN: 20 minutes
NUMBER OF SERVINGS: 4
CALORIES PER SERVING: 300 approx.
Make smaller or bigger patties depending on your preference – but keep serving size (calories) in mind.