Sesame fish burgers with tartare sauce
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden sesame fish fillets with coleslaw and creamy tartare sauce in a toasty wholemeal bun. Served with a side of corn on the cob.

No Fish option - replacement is chicken schnitzels.

Gluten friendly option - burger buns are replaced with GF buns.
1. Remove silks and husks from corn cobs, halve and place in saucepan with water. Bring to the boil, once water is boiling the corn is cooked. Drain and set aside.

2. Chop dill and cornichons. Combine with yoghurt and 1 small crushed garlic clove. Season with salt and pepper.

3. Shred wombok and roughly grate carrot. Slice spring onions and celery. Toss together with lemon juice and 1 tbsp olive oil. Season with salt and pepper.

4. Heat a large frypan over medium heat. Halve buns and toast cut-side down for 1-2 minutes, or until golden. Alternatively warm in the oven.

5. Season fish with salt and pepper, coat with oil. Place sesame seeds on a plate and roll fish to coat. Reheat pan over medium-high heat with 2 tbsp oil. Cook fish for 3-4 minutes on each side, or until cooked through.

Notes:
Season fish with a pinch of cayenne pepper or paprika prior to coating if you desire.

No Fish option - replacement is chicken schnitzels. 
Increase cooking time to 10 minutes, or until cooked through.

Gluten friendly option - burger buns are replaced with GF buns.
Corn cobs 2

Dill 1 packet
Cornichons 1/2 jar
Natural yoghurt 1/2 tub (250g)

Baby wombok 1/2
carrot 1
spring onions 1/3 bunch
Celery 2 sticks
lemon 1/2

Wholemeal burger buns 4

White fish fillets 2 packets
Sesame seeds 50g

From your pantry:
oil (for cooking + olive), salt, pepper, garlic (1 clove)