Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Lunch, Main

INGREDIENTS

440g can Golden Circle Crushed Pineapple in Natural Juice
500g firm white boneless fish fillets, chopped
3 shallots, sliced
2 teaspoons red curry paste
¼ cup coriander leaves
½ cup fresh breadcrumbs
4 tablespoons good quality mayonnaise
1½ teaspoons lime juice
1 teaspoon finely grated lime rind
vegetable oil spray
50g mixed gourmet salad, to serve
1 small Lebanese cucumber, sliced in thick ribbons
sweet chilli sauce, to serve
4 wholemeal rolls, split and toasted

METHOD

Drain pineapple in a sieve, pressing with the back of a spoon to remove as much liquid as possible.


Place fish into a food processor and process in short bursts until well chopped. Add crushed pineapple, shallots, curry paste, coriander leaves and breadcrumbs. Process in short bursts, scraping down the side of the bowl occasionally,
until evenly combined.


Divide the mixture into 4 portions and shape into large patties about 2cm thick.


Combine the mayonnaise, juice and rind and set aside.


Spray a thin film of oil in a non-stick frying pan and cook the patties over medium-high heat for 4 minutes each side.


Assemble burgers with lettuce, cucumber, fish patty, lime mayonnaise, sweet chilli sauce and wholemeal roll. Serve immediately.


This recipe was provided by Golden Circle. For more great recipe ideas, product information and nutrition advice, visit the Golden Circle website or contact Golden Circle, 260 Earnshaw Road, Northgate Qld 4013.

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