Cod burger on a wholemeal ball with coleslaw

Name: cod burger on a wholemeal ball with coleslaw
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 400 g frozen cod fillet; 1 el ceviche herbs; 4 robust wholemeal bread roll; 300 g Red cabbage; 300 g white coal; 3 forest outing; 100 ml mild semi skimmed yogurt; 1 avocado; 1 yellow bell pepper; 100 g butter lettuce; 4 el sweet chilli sauce

Healthy burger homemade from cod with ceviche herbs on a wholemeal bun with red cabbage and white cabbage, avocado and paprika and lettuce.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Dab the cod as dry as possible.
Cut with a large knife as finely as possible and mix the cevichemelange, pepper and possibly salt through.
Form a citizen per person 1½ cm thick with wet hands. Press well.
Divide the burgers over a griddle covered with parchment paper and bake in the oven in approx. 18-20 min. Until done.
Bake the rolls for the last 10 minutes.
Meanwhile cut the red cabbage and the white cabbage into thin strips. Cut the spring onion into thin rings.
Mix together with the red cabbage, white cabbage and yogurt until coleslaw. Season with pepper.
Cut the avocado half in half. Remove the kernel and cut the flesh into segments.
Remove the seeds and seeds from the peppers and cut the flesh into strips.
Cut open the rolls and divide the lettuce, avocado, paprika, coleslaw, burgers and chili sauce. Serve with the rest of the coleslaw separately.