Crispy Ling Burger With Curry Yoghurt Tartare
A burger with a curry kick. Crispy ling, tangy tartare, and just enough heat to keep things interesting.
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
INGREDIENTS
4 ling fillets
1 cup panko breadcrumbs (or gluten-free crumbs)
1 egg, beaten
1/2 cup plain flour
salt and pepper, for seasoning
olive oil, for frying
4 sesame seed buns (optional)
1 cup shredded lettuce
1 cucumber, thinly sliced
1 Calabrian chilli, finely chopped
1 lemon, cut into wedges
1 cup potato crisps (optional)
butter, for the buns (optional)
1/2 cup plain Greek yoghurt
1 tbsp curry powder
1 tbsp finely chopped pickles
1 tbsp lemon juice
METHOD
Season the ling fillets with salt and pepper.
Dredge each fillet in flour, dip in the beaten egg, then coat with panko breadcrumbs.
Heat the olive oil in a frying pan over medium heat. Fry the fillets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towel.
Meanwhile, mix together the yoghurt, curry powder, chopped pickles, and lemon juice in a bowl. Season with salt and pepper.
If using buns, lightly toast them and spread with butter if you like.
Layer the bottom bun with shredded lettuce, cucumber, a ling fillet, a dollop of curry yoghurt tartare, and the chopped Calabrian chilli. Top with potato crisps for crunch, if using.
Add the top bun, or skip it and serve open, with lemon wedges on the side for an extra zing.
HINTS
For a gluten-free version, use gluten-free breadcrumbs and buns.
Make the curry yoghurt tartare ahead and keep it in the fridge to save time.
Marinate the ling in lemon juice and garlic for 15 minutes before breading for extra flavour.
NUTRITION (per recipe total, serves 4 - guide only):
Calories: approx. 2300 kcal
Protein: approx. 140g
Carbohydrates: approx. 180g
Fat: approx. 105g
Fibre: approx. 10g
Sugar: approx. 18g
Sodium: approx. 2900mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.