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Crunchy hake burgers

Crunchy hake burgers

Easy dinner the whole family will love

  • Serves 4
  • Less than 45 minutes
 

INGREDIENTS

  • Salt and milled pepper
  • 8 (about 80-100g each) hake portions, skinned
  • 1 cup (250ml) cake flour
  • 4 eggs, whisked
  • 2 cups (500ml) panko or regular breadcrumbs
  • Vegetable oil, for deep-frying
  • Juice (120ml) of 2 lemons
  • ½ cup (125ml) sour cream
  • 2 Tbsp (30ml) Dijon mustard
  • 1 red chilli, deseeded and chopped
  • 2 Tbsp (30ml) chopped parsley
  • 4 seeded burger rolls, halved and toasted
  • Handful fresh rocket
  • 2 Granny Smith apples, sliced
  • 4-5 radishes, sliced
  • ½ head small red cabbage, shredded
  • Lime wedges

METHOD

  1. Season fish, coat in flour, dip in egg and cover in breadcrumbs.
  2. Heat oil in a pot and deep-fry fish in batches for 5-6 minutes.
  3. Drain and drizzle with lemon juice.
  4. Combine sour cream, mustard, chilli and parsley.
  5. Season.
  6. Layer burger rolls with rocket, hake, apples, radishes and cabbage.
  7. Serve with a dollop of sour cream sauce and lime wedges.
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