Lime and Ginger Fish Burgers

1. 1

   Zest and juice the lime and set aside.

2. 2

   Combine fish and half of the lime juice in a medium bowl; Squeeze half of the ginger between 2 dessertspoons allowing the juices to fall into the bowl with the lime juice; set aside.

3. 3

   Arrange 3 shallow bowls on the bench and place flour, salt and pepper in one.

4. 4

   The lightly beaten eggs and Tabasco in the 2nd one and the breadcrumbs in the third bowl.

5. 5

   Dip fish fillets into the flour mixture, then into the egg and finally into the breadcrumb mixture, ensuring they are completely coated in all 3 layers.

6. 6

   Heat peanut oil in a large frying pan and cook crumbed fish fillets 45 seconds each side or until just cooked through; drain on absorbent paper.

7. 7

   Meanwhile, combine mayonnaise, the juice from the remaining ginger, the remaining lime juice and zest and a little more Tabasco in a small bowl.

8. 8

   Spread mayo over the cut sides of each damper roll.

9. 9

   Top with salad leaves and finally with 3-4 cooked fish fillets.

10. 10

    Drizzle the fish with a little sweet chilli sauce.

11. 11

    Squeeze over more lime juice if desired and eat immediately.

* Per serving · 4 servings · Values may vary.