Cooking with City: Fish burger with carrot slaw

Food is particularly important to that, so, first team nutritionist Tom Parry has worked with Manchester City’s Official Partner Gatorade to share a series of healthy recipes for you to make at home.

In the latest episode, Tom provides a step by step guide for making fish burgers with carrot slaw, which is a great evening meal, low in carbohydrate and loaded with anti-inflammatory omega 3.

Ingredients

For the burgers

• 200g haddock skinned and roughly chopped
• 200g salmon skinned and roughly chopped
• 1 tbsp freshly grated ginger
• 2 tsp gluten free tamari soy sauce or liquid aminos
• 4 tbsp chopped coriander
• 1 tbsp gluten free flour if needed (try buckwheat flour)

For the slaw

• 2 large carrots grated
• Juice of 1 lime
• 1 tbsp freshly grated ginger
• 2 tbsp natural yoghurt
• 2 tbsp sesame seeds
• 1 tbsp tahini

Method

• Preheat oven to 200 degrees C or gas mark 6.
• Put the chopped fish and the rest of the burger ingredients in a food processor. If you don’t have a food processor, chop finely and mix by hand.
• Form the mixture into 4 large (or 8 smaller) patties, adding a little flour if the mixture is too wet and refrigerate for 30 minutes.
• Mix the grated carrots with the lime juice, ginger, yoghurt, sesame seeds and pinch of sea salt.
• Put the burgers on a baking tray lined with baking parchment and cook for just 4-5 minutes to firm them up.
• Transfer to the grill with a high heat and cook for 5 minutes on each side.