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Bondi burger

Name: Bondi burger
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Olive oil spray; 4 x 125g skinless blue-eye fillets; 4 ciabatta rolls, split; 1 carrot, peeled, grated; 1 raw beetroot, peeled, grated; 2 tomatoes, sliced; 1/2 red onion, thinly sliced; 1 1/2-2 cups shredded iceberg lettuce; 2 tablespoons low-fat mayonnaise; 2 tablespoons sweet chilli sauce

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Who needs takeaway when you can have this low-fat, protein-rich fish burger on the table in 10 minutes flat.

Olive oil spray
4 x 125g skinless blue-eye fillets
4 ciabatta rolls, split
1 carrot, peeled, grated
1 raw beetroot, peeled, grated
2 tomatoes, sliced
1/2 red onion, thinly sliced
1 1/2-2 cups shredded iceberg lettuce
2 tablespoons low-fat mayonnaise
2 tablespoons sweet chilli sauce

Method

1.

Preheat a barbecue or chargrill pan on high heat.
2.

Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.
3.

Meanwhile, lightly toast the cut-side of the rolls on the chargrill.
4.

Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.