Open fish burgers with pesto slaw
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Time to make:
$3.12 per serve
(at time of publication)
Full ingredients list:
4 crumbed frozen fish fillets
2 tablespoons basil pesto
2 tablespoons low-fat plain yoghurt
4 cups slaw (sliced cabbage and grated carrot)
1 lemon, zest, finely chopped
2 tablespoons mayonnaise mixed with 2 tablespoons plain low-fat yoghurt
4 long wholegrain bread rolls
200g lettuce, shredded
2 tomatoes, sliced
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven and bake fish fillets following packet directions.
Step 2Combine basil pesto and yoghurt and mix well. Stir through the slaw.
Step 3Lightly toast rolls. In a bowl and add lemon zest to mayonnaise/yoghurt mix. Stir to combine. To assemble burgers, spread mayo mixture on each bun half, add lettuce, tomato and warm fish fillets. Garnish with fresh basil and lemon wedges if you prefer. Serve with pesto slaw.
About this recipe
First published: May 2014