Hake burger bun with tomato and lettuce

Ingredients

For 1 serving

• Hake150 g
• Hamburger bun1
• Egg whites1
• Breadcrumbs15 g
• Tomatoes80 g
• Lettuce30 g
• Nonfat Greek yogurt40 g
• Mustard1 teaspoon
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish, mustard,

In season: June – September

Method

1. Remove the skin and bones from the hake and chop it with a knife or a few pulses of a food processor. Mix with the egg white, breadcrumbs, salt and pepper and with wet hands shape a burger about 2 cm thick.
2. Heat the oil in a non-stick pan over medium heat and cook the burger for 3 minutes per side, until golden and opaque white in the centre.
3. Meanwhile mix the Greek yoghurt with the mustard and a pinch of salt. Wash the lettuce and tomatoes and slice the tomatoes.
4. Split the burger bun and toast it for 1–2 minutes in a pan or toaster, until crisp.
5. Spread the sauce on the bun and fill it with lettuce, tomato and the burger.