- 500g of skinless fish (blue-eye fillet, rockling, salmon)
- 2 cups of baby spinach, coarsely chopped, plus 1½ cups of extra for the buns
- 3 green onions, chopped
- 1 tablespoon finely chopped fresh ginger
- 1 egg white
- 2 teaspoons reduced-salt soy sauce
- 1 cup fresh breadcrumbs
- 1 teaspoon peanut oil
- 6 wholegrain buns
- Freshly ground black pepper, to taste
- 700g potatoes cut into wedges
- Olive oil, rosemary and 3 whole garlic cloves.
Cut the fish into pea-sized cubes and combine in a bowl with 2 cups of spinach, green onions and ginger, and season with pepper. In another bowl, combine the egg white and soy sauce and beat until smooth. Stir into the fish mixture, add the breadcrumbs and, with wet hands, form into six 1 cm thick patties. Heat a large, non-stick frying pan over moderate heat and brush with the oil. Cook the burgers for 6 minutes on the first side, turn over and cook a further 4 minutes on the other side. Divide the extra 1½ cups of spinach among the buns, place a burger on each and serve immediately.
Serve with oven roasted thick potato wedges.
To make the oven roasted potato wedges, toss uncooked potato wedges in a large bowl with a little olive oil, a few rosemary sprigs and 3 whole cloves of garlic and stir well to coat. Spread in one layer in a baking dish and bake in a 240°C (220°C fan) oven for 40-60 minutes or until golden and crunchy and cooked through.
Clive Jankelowitz, Cardiologist