THAI-STYLE FISH BURGERS

500g white fish fillets (such as hake)

2 tbsp (30ml) store-bought red curry paste

2 tsp (10ml) grated lime or lemon zest

salt and black pepper

2 spring onions, chopped

4 tbsp (60ml) chopped coriander

2-3 tbsp (30-45ml) flour

2 tbsp (30ml) vegetable oil, for frying

½ cup (125ml) sour cream, to serve (optional)

2 tbsp (30ml) sweet chilli sauce

tomato and shredded lettuce, to serve

Place the fish, curry paste, lime or lemon zest and salt and pepper in a food processor. Process until combined but still coarse.

Add the spring onion, coriander and flour and mix well. Shape into four large patties and place on a baking tray lined with baking paper. Chill for 10 minutes.

Heat the oil in a non-stick frying pan and fry the patties over medium heat for 4 minutes on each side or until golden. Remove and drain on paper towel.

To serve, spread both sides of four rolls with sweet chilli sauce, top with a fish patty, tomato and shredded lettuce.

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