Homemade fish burgers with yogurt sauce

Homemade fish burgers with yogurt sauce

Homemade fish burgers with yogurt sauce that everyone will love.

These are by far my favorite fish burgers, 100% homemade with lots of vegetables to make them extremely tender. Healthy, flavourful and fun to eat.

What kind of fish can I use to make these fish burgers?

You can use hake, cod, tilapia or any white fish. My favourites are hake and cod fish.

It is not difficult to make them and if you have someone at home that is not a huge fish fan, this is your recipe. Kids will love them.

Do you want to make homemade burger buns? Check this recipe.

Homemade fish burgers with yogurt sauce

Recipe by Enara ParraCourse: MainCuisine: MediterraneanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredients

  • Fish burgers
  • 350 g cod or hake

  • 1/2 onion, chopped

  • 1/2 leek, chopped (90g)

  • 1/2 apple, chopped

  • 1 garlic, minced

  • 1 tablespoon olive oil

  • 2 tablespoon breadcrumbs

  • 1 fresh egg

  • 1 teaspoon fresh parsley, finely chopped

  • Salt and pepper

  • Easy yogurt sauce

  • Coleslaw
  • 70 g cabbage

  • 1/4 onion, finely sliced

  • 1 small carrot, peeled and shredded

  • 1 tablespoon lemon juice

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon olive oil

  • Salt and pepper

Directions

  • Heat a medium-size pan over medium heat.
  • Chop the onion, leek and garlic and cook with a little bit of oil and salt over medium heat until soft, about 10 mins. Transfer to a bowl.
  • Finely chop the clean cod or hake fillets. You can use a vegetable chopper as I do or a mincer. Transfer to the bowl.
  • Add the rest of the ingredients: finely diced apple, parsley, egg, breadcrumbs, salt and pepper.
  • Mix well with a spoon or with clean hands.
  • Shape the mixture into 4 burgers.
  • Cook the burgers on a pan with some olive oil. 3-4 minutes on each side until well cooked.
  • Coleslaw
  • Finley shred the cabbage and transfer to a bowl.
  • Add the shredded carrot, onion and parsley to the cabbage and toss to mix.
  • Pour the olive oil and lemon juice over the salad, add salt and pepper and mix well.
  • Assembly
  • Slice 4 burger buns in half and place cut-side down on a pan. Toast for 1 minute.
  • Spread 1 teaspoon on the yogurt sauce on each side.
  • Place a burger inside each bun and top with some coleslaw.

The vegetable chopper I use to make “minced” fish and to chop all the vegetables is this one. Best chopper and saves lots of time.


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