Thai Style Crispy Fish Burger and Chunky Wedges
with Sweet Chilli Sauce and Lime-Peanut Slaw
- Fish
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Barley
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
With a crispy breadcrumbed fish fillet, cabbage slaw and sweet chilli, this burger is a classic fusion combination that you can make at home. This easy fakeaway comes with a ketjap manis dressed cabbage slaw and chunky wedges, delivering all the flavour of your favourite but made in your own kitchen!
Ingredients
450 grams
Potatoes
2 unit(s)
Breaded Fish Burgers
(Contains: Fish, Soya, Wheat, Cereals containing gluten)
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
80 grams
Young Pea Pods
20 grams
Ketjap Manis
(Contains: Soya)
120 grams
Pre-Cut Red Cabbage
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May be present: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
32 grams
Sweet Chilli Sauce
Not included in your delivery
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, place the fish burgers on a lightly oiled baking tray.
When the potato wedges are halfway through cooking, add the fish burgers to the oven and bake on the middle shelf until lightly golden, 13-15 mins. IMPORTANT: Ensure they're piping hot throughout.
While everything cooks, cut the lime into wedges.
Crush the peanuts in the unopened sachet using a rolling pin.
Slice the young pea pods widthways into 1cm pieces.
In a large bowl, mix together a good squeeze of lime juice and ketjap manis.
Stir in the young pea pods, red cabbage and crushed peanuts.
Next, halve the burger buns.
Just before everything's ready, pop into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayo (see pantry for amount) over the bun bases.
Top the bases with a small handful of the cabbage slaw, the fish burgers and a good drizzle of sweet chilli sauce, then sandwich shut with the bun lids.
Serve the potato wedges and remaining slaw alongside.
