Flounder Burgers with Cabbage Salad
by Editorial Staff
Such burgers are not prepared from any minced meat, but from whole flounder fillets, and fresh cucumbers and red cabbage salad complement the fish. Homemade burgers are not only tasty but also healthy.
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Flounder fillet without skin - 4 pcs. (120 g each)
- Burger buns - 4 pcs.
- Cucumber (seeded and cut into thin slices) - 1/2 pc.
- Red cabbage (chopped) - 3 cups
- Apple cider vinegar - 2 tbsp
- Celery seeds - 1/2 teaspoon
- Fresh parsley leaves (finely chopped) - 1/4 cup
- Natural yogurt - 1/4 cup
- Light mayonnaise - 2 tbsp
- Pickle with pickled cucumbers or tomatoes - 2 tbsp
- Fresh lemon juice - 1 tbsp
- Dijon mustard - 1 teaspoon
- Large egg whites - 2 pcs.
- Breadcrumbs - 3/4 cup
- Salt
- Ground black pepper
Directions
- Switch on the oven with the "top grill" function to preheat to the maximum temperature. Grease a large baking sheet with vegetable oil. Cut the buns in half and dry in the toaster.
- Combine cabbage, vinegar, and celery seeds in a large bowl, stir well, and set aside.
- Prepare the sauce. In a small bowl, combine parsley, yogurt, mayonnaise, brine, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper, cover and refrigerate.
- In a shallow bowl, lightly beat the egg whites, and in another bowl or on parchment, sprinkle the breadcrumbs. Take one piece of fish and dip first in the protein mass, and then roll in bread crumbs. Put the fillets on a prepared baking sheet. Put all the files in batter on a baking sheet and place under the grill for 2-3 minutes, turning once.
- Cut each fillet in half. On the base of each bun, apply about 2 tablespoons of tartar sauce, top with cucumber slices, 2 pieces of fish, and 3/4 cup of cabbage salad. Cover with second buns. Serve burgers right away.
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