Fish burgers with baby corn

Fish burgers with baby corn

Total: 45 min. | Active: 45 min.
Nutritional value / people: 437 kcal
, Fat: 20 g
, Carbohydrate: 41 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fish burgers

400 g pangasius fillets, finely chopped
4 tbsp panko breadcrumbs or regular breadcrumbs
1 spring onion incl. green part, finely chopped
1 tbsp red curry paste
1 ½ tbsp Thai basil, finely chopped
1 lime, rinsed with hot water, dabbed dry, grated zest and 1 tbsp of juice
¾ tsp salt

Charcoal/gas/electric grill:

4 burger buns, halved
8 baby corn cobs, drained, halved
4 tbsp mayonnaise
1 tsp red curry paste
30 g baby lettuce
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How it's done

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Fish burgers

Combine the fish with all the other ingredients up to and including the salt, knead by hand to form a compact mass, divide into 4 portions, shape into 4 burgers.

Charcoal/gas/electric grill:

Cover and grill the burgers over/on a medium heat (approx. 200 °C for approx. 8 mins. on each side. Grill the halved burger buns and baby corn alongside for approx. 1 min. Combine the mayonnaise and curry paste, spread over the top and bottom half of each burger bun. Add the fish burger, baby corn and baby salad leaves, cover with the top half of the bun.

Good to know
Tip: Serve the remaining baby salad leaves as a salad.

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