You'll impress even yourself when you whip up this classic crumbed fish burger, complete with kumara wedges and a delightfully creamy dill & parsley mayo slathered over a soft brioche-style bun. One bite of this delish dish will have you transported to the sunny seaside, seagulls and all!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2 unit
Kumara
1 unit
tomato
1 unit
cos lettuce
1 packet
white fish fillets
(Contains fish; )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
2 unit
Butter Burger Buns
(Contains Gluten, Soy, Egg, Milk; May be present Peanut, Tree Nuts, Sesame, Sulphites. )
1 tub
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
olive oil
1 tbs
plain flour
(Contains Gluten; )
½ tsp
salt
1 unit
egg
(Contains Egg; )
1 tsp
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. TIP: Cut the kumara to the correct size so it cooks in the allocated time. Place the kumara on an oven tray lined with baking paper, drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and bake until golden, 20-25 minutes.
While the kumara is baking, thinly slice the tomato into rounds. Shred the cos lettuce, reserving a few whole leaves for the burgers.
In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients list). Dip the white fish fillets into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.
When the wedges have 10 minutes cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed fish fillets and cook until golden and just cooked through, 2-3 minutes each side (depending on thickness). TIP: Add extra oil if needed so the fish does not stick. Transfer to a plate lined with paper towel. TIP: The fish is cooked through when it turns from translucent to white.
While the fish is cooking, place the burger buns directly onto the wire racks and bake until heated through, 3 minutes. In a medium bowl, combine the white wine vinegar and olive oil (1 tbs for 2 people/ 2 tbs for 4 people). Season with salt and pepper, then add the shredded cos lettuce and toss to coat.
Slice the burger buns in half. Build your burgers by spreading the bun base with some of the dill & parsley mayonnaise. Add a helping of the cos lettuce leaves and top with a crumbed fish fillet and the sliced tomato. Serve with the hand-cut kumara wedges and dressed cos lettuce.