Fisherman's burgers

Fisherman's burgers
  • Serves: 4
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 2
  • Syns per serving:

      Add 6 Syns if not using Bread rolls wholemeal as a Healthy Extra.

A grown-up version of a fishfinger sandwich, make these low-Syn burgers your 'catch of the day'!


For the tartare sauce

  • 2 level tbsp extra light mayonnaise
  • 10 tbsp fat-free natural fromage frais
  • 2 gherkins, very finely chopped
  • 1 tbsp capers, rinsed and finely chopped
  • 1 shallot, very finely chopped
  • Zest and juice of 1 lemon
  • A handful of fresh parsley, very finely chopped
  • Salt and freshly ground black pepper

For the burgers

  • 4 slices wholemeal bread from a small 400g sliced loaf
  • 2 tbsp dried parsley
  • 1 tbsp dried dill
  • 1 tbsp garlic salt
  • 2 eggs, lightly beaten
  • 2 x 200g thick, skinless and boneless haddock fillets, cut in half
  • Low calorie cooking spray

To serve

  • 4 x 60g wholemeal rolls
  • 2 tomatoes, sliced
  • 1/2 baby gem lettuce, leaves separated
  • 2 lemons, quartered


  1. Preheat your oven to 220°C/Gas 7. Mix together the ingredients for the tartare sauce in a bowl and season. Cover and chill until needed.
  2. Whizz the slices of wholemeal bread in a food processor to make breadcrumbs and place in a bowl. Mix in the dried parsley, dill and garlic salt, then season. Spread the mixture out on a tray or large plate.
  3. Put the beaten eggs in a shallow bowl, dip in the fish fillets and then dip them in the breadcrumb mix, making sure they're evenly coated. Place the fish burgers on a non-stick baking tray and spray with low calorie cooking spray. Bake for 15-20 minutes, or until the fish is cooked through.
  4. Split the bread rolls in half. Fill each one with 2 slices of tomato, some lettuce, a fish burger and some tartare sauce. Serve on warmed plates with the lemon wedges on the side.

Tip: Hoki fillets would work equally well in these thick, crisp-crumbed burgers.

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