Vegetable Fish Burger

Ingredients

• 1 egg
• 1 Shallot
• 4 Tbsp mayonnaise
• 2 tbsp Sour cream
• 1 tbsp capers
• 2 small pickles
• 1 tbsp chives
• 1 tsp hot mustard
• Salt
• pepper (ground)
• 100 g red cabbage
• 2 small carrots
• 1 handful mixed greens
• 600 g white fish fillet (ready to cook, skinless)
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 2 tbsp flour
• 1 egg
• 80 g bread crumbs
• 4 tbsp clarified butter
• 4 ciabatta rolls

Instructions

1. 1.

   For the sauce, hard boil the egg. Peel and finely chop the shallot. Add mayonnaise and sour cream, mince the capers and add them as well. Dice the pickles very finely. Peel the boiled egg, dice it finely and add it. Mix everything together, add the chives, season with mustard, salt and pepper.

2. 2.

   Wash, clean and cut the red cabbage into fine strips or shave it. Peel the carrots and cut them into fine strips as well. Wash, clean and dry the mixed greens.

3. 3.

   Rinse the fish, pat it dry and cut into 8 bite‑sized pieces. Season with salt and pepper and drizzle with lemon juice. Coat in flour and dip through beaten egg. Bread with crumbs and fry in a hot pan with clarified butter for 4–5 minutes until golden brown on all sides.

4. 4.

   Halve the rolls horizontally, toast the cut surfaces until golden brown and spread with sauce. Arrange the vegetables and greens on top, place the fish on them, cover with the roll halves and serve.

5. 5.

   Serve with potato wedges if desired.