Crumbed fish fillet burgers with beetroot sauce

Instructions

1 Preheat oven to 200°C. Place the zucchini chips on a baking tray and spray with olive oil. Cook for 25 minutes until lightly golden.

2 Meanwhile, place flour, egg and breadcrumbs each in separate shallow bowls. Dip the fish fillets into the flour, then whisked egg and finally into the breadcrumbs, to coat. Place onto a lined baking tray and bake for 12–15 minutes until cooked through.

3 In a food processor, blitz beetroot and yoghurt until smooth. Season with cracked pepper.

4 To assemble, spoon beetroot sauce onto base of toasted bread roll, top with cucumber slices, fish, lettuce leaves and roll top. Serve with zucchini chips.