Bondi burger

Photography by Ian Wallace

Who needs takeaway when you can have this low-fat, protein-rich fish burger on the table in 10 minutes flat.

Ingredients (serves 4)

• Olive oil spray
• 4 x 125g skinless blue-eye fillets
• 4 ciabatta rolls, split
• 1 carrot, peeled, grated
• 1 small, raw beetroot, peeled, grated
• 2 tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1 1/2-2 cups shredded iceberg lettuce
• 2 tbs low-fat mayonnaise
• 2 tbs sweet chilli sauce

Method

1. Preheat a barbecue or chargrill pan on high heat.

2. Spray the fish with a little oil and season well with salt and pepper on both sides. Cook for 1-2 minutes on each side until charred and just cooked through.

3. Meanwhile, lightly toast the cut-side of the rolls on the chargrill.

4. Fill the rolls with the fish fillets, grated carrot and beetroot, tomato, onion and lettuce, topped with 1 teaspoon each of mayonnaise and sweet chilli sauce. Serve immediately.