Rainbow coleslaw fish burgers

Prep 25 mins | Cook 20 mins | Serves 4

Use leftover coleslaw on sandwiches.

4 pieces crumbed frozen boneless fish fillets
4 wholemeal bread rolls, split
1 ripe avocado
Rainbow coleslaw:
¼ red cabbage, trimmed and finely shredded*
¼ savoy cabbage, trimmed and finely shredded*
1 medium carrot, shredded
2 green onions (shallots), trimmed and thinly sliced
¼ cup mixed salad seeds
⅓ cup reduced fat mayonnaise
⅓ cup reduced fat Greek yoghurt
1 tbs lemon juice
*You’ll need about 4 cups of red cabbage and 4 cups savoy cabbage.

Step 1 Preheat oven to 190°C fan-forced. Place fish onto a baking tray lined with baking paper. Bake, following packet directions, until crisp and golden.

Step 2 To make rainbow coleslaw, combine cabbage, carrot, green onions and seeds in a bowl. Whisk mayonnaise, yoghurt and lemon juice together in a small bowl. Drizzle over cabbage mixture and toss to combine. Set aside.

Step 3 Toast bread rolls. Halve avocado lengthways, remove seed and scoop flesh onto bun bases. Top each with a piece fish and rainbow coleslaw and serve.

Good for you ... Red Cabbage

An excellent source of vitamin C, which helps us absorb iron from food.

Provides dietary fibre which helps the intestine function normally.