Fish burgers with avocado dip and chicory salad

Name: fish burgers with avocado dip and chicory salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 business suit coalfish fillet freezer, 400 g; 1 bag potato slices freezer, 450 g; 2 teaspoons curry powder; 1 onion finely chopped; 1 egg; 10 tablespoons bread crumbs; 25 g butter; 1 ripe avocado; 4 tablespoons mayonnaise; 500 g chicory; 2 tablespoons lemon juice

A tasty recipe. The main course contains the following ingredients: fish, cabbage fillet (frozen, 400 g), potato slices (frozen, 450 g), curry powder, onion (finely chopped), egg, breadcrumbs, butter, avocado, mayonnaise, chicory and lemon juice.

Ingredients

Kitchen Stuff

blender

Directions

Let the fish defrost.
Preheat the oven to 200 ° C.
Divide the potato slices over the baking sheet, sprinkle with 1/2 tsp curry powder and according to the instructions for the use of browners.
Mix the fish in the food processor or blender and mix with egg, breadcrumbs, 1 tsp salt, 1 tsp curry powder, 1/2 tsp pepper and half of onion.
Forming mixture 4 citizens.
Heat 25 g of butter in large frying pan and fry fish burgers in approx.
6 min.
Until brown and cooked.
Peel, halve and remove avocado.
In a bowl of pulp, roughly mix and mix with the remaining onion, 1/2 tsp curry powder and 2 tbsp mayonnaise.
Season with salt and pepper.
Cut in chicory leaves and do them in shell.
Mix lemon juice with 2 tbsp mayonnaise and spoon over chicory.
Place burgers on 4 plates, add avocado and create potato slices and salad next to it..