Easy, homemade fish burgers made from SASSI-friendly South African hake. Seafood is a precious and threatened resource, so be environmentally smart and only buy fish and seafood that’s on the SASSI green list.

Ingredients

• 1 x 227 g can Rhodes Quality Pineapple Rings in Light Syrup, drained
• 250 ml (1 C) grated carrot
• 250 ml (1 C) thinly sliced green cabbage
• 3 spring onions, sliced
• 125 ml mayonnaise
• salt and coarsely ground black pepper
• 4 portions of hake
• 65 ml cake flour
• 1 egg, beaten
• 250 ml ( 1 C) breadcrumbs
• sunflower oil for frying
• to assemble: 4 fresh bread rolls; butter for spreading; lemon wedges; 15 ml (1 T) sesame seeds, toasted

Method

1. Chop the Rhodes Quality Pineapple Rings into even sized small pieces.
2. Place the carrot, cabbage and spring onions into a bowl and mix together.
3. Add the chopped pineapple.
4. Add the mayonnaise and stir until well mixed.
5. Season to taste and refrigerate until ready to serve.
6. Dust the hake portions in the cake flour and shake off any excess.
7. Dip the hake portions into the egg and then coat in the breadcrumbs.
8. Heat the oil in a non-stick frying pan and fry the hake on both sides until golden.
9. Place the hake onto a baking sheet sprayed with non-stick spray and bake in a preheated oven at 180°C until the fish is cooked through.
10. To assemble: slice the bread rolls in half and smear with the butter.
11. Place a cooked hake portion on the top of each bread roll and place a portion of coleslaw on the top of the fish.
12. Serve the burgers with lemon wedges on the side and sprinkle the slaw with the sesame