Weeknight WONDERS

The family won’t be able to resist this month’s line-up of fast and easy dinners.

THAI FISH BURGERS WITH PICKLED VEGETABLES

PREP + COOK TIME 30 MINUTES SERVES 4

2 Lebanese cucumbers (260g)

1 large carrot (180g)

2 fresh long red chillies, sliced thinly

2 tablespoons caster sugar

2 tablespoons white vinegar

600g redfish (or bream or snapper) skinless fillets

2 tablespoons Thai red curry paste

2 tablespoons fish sauce

4 fresh kaffir lime leaves, sliced thinly (see notes)

6 green beans, sliced thinly

1 egg

½ cup fresh coriander leaves

2 tablespoons peanut or vegetable oil

4 large round brioche rolls, halved “ cup (80ml) sweet chilli sauce

1 Using a mandoline, V−slicer or vegetable peeler, thinly slice cucumber and carrot lengthways into long ribbons. Combine cucumber, carrot, chilli, sugar and vinegar in a medium bowl. Stand for 10 minutes or until vegetables have softened, turning occasionally. Drain.

2 Meanwhile, pulse fish, curry paste, fish sauce, lime leaves, beans, egg and half the coriander in a food processor for 1 minute or until smooth paste forms. Using oiled hands, shape the mixture into four 12cm patties.

3 Heat oil in a large frying pan over medium heat. Cook fish patties for 2 minutes on each side or until cooked through. Drain on paper towel.