Cod & Fennel Burgers with Tzaziki

Delicious twist on a classic fish burger served with a sharp and tangy tzaziki with a hum of beautiful spice running through all of it.

Sainsbury’s 400g Cod Fillet Portion (these should be thoroughly defrosted); 100g breadcrumbs; 2 tbsp finely chopped capers; 2 spring onions, finely chopped; 25g frozen parsley by Sainsbury's; Salt and pepper to season; 1 tbsp fennel seeds; 1 tbsp coriander seeds; Vegetable oil, for brushing the burgers; 4 hamburger buns; Iceberg lettuce, for serving
For the tzatziki: 100g 0% Greek yoghurt; 25g frozen parsley by Sainsbury's; 25g frozen mint by Sainsbury's; 25g frozen coriander by Sainsbury's; 10g frozen garlic by Sainsbury's; Juice of 1 lime; Pinch of frozen chilli (if you like it hot) by Sainsbury's; Salt to season, according to taste; Lemon wedges for serving

Into a food processor add the cod, breadcrumbs, capers, spring onion, parsley, salt, pepper and spices and pulse until just combined
Using slightly damp hands shape the mixture into six burger patties. Refrigerate the patties until they are cold and have firmed up. Overnight would be ideal but one hour would be fine
To make the tzaziki add all of the ingredients to a mini chopper and pulse until they are fully combined. Season the mixture with lime and salt to taste. Keep in the fridge until you are ready to eat it
Preheat a grill pan to medium-high, until it starts to get smoky. Brush the grill and the burgers with oil and cook for roughly three minutes on each side. Remove from the pan and leave them to rest whilst you toast the burger buns on the same pan
Serve the burgers on buns topped with the tzaziki, some of the crispy lettuce and a wedge of lemon on the side.

The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

Order now from Amazon or Waterstones

Shelina Permalloo