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Mexican-style fish burgers with corn ribs & chips

LunchDinnerQuick & Easy

Difficulty

0

Prep5m

Cook20m

Servings

4

Mexican-style fish burgers with corn ribs & chips

shopping_basketIngredients Checklist

Birds Eye Deli French Fries with Garlic, Herb & Lemon

600 g

Birds Eye Deli Seasoned Sides Australian Corn Ribs

600 g

frozen Birds Eye Deli New Zealand Whiting Crisp Light Batter

250 g

mayonnaise

0.33 cup

tbs hot chilli sauce

2

brioche burger buns

5

red cabbage, finely shredded

0.25

avocados, sliced

2

lime, halved

1

baby spinach leaves

60 g

bunch coriander, leaves picked

0.25

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menu_bookPreparation Timeline

1

Step 1

Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.

2

Step 2

Arrange chips on a prepared tray. Bake for 20 minutes, turning halfway through cooking, or until cooked through.

3

Step 3

Meanwhile, arrange corn and fish on remaining prepared tray. Bake for 20 minutes, or until fish is golden and corn is cooked through. Remove from oven. Break fish pieces in half. Sprinkle corn with Mexican-style seasoning sachet.

4

Step 4

Add half of the mayonnaise to a small bowl. Swirl through chilli sauce. Spread bun bases and lids with sauce. Top with cabbage and avocado. Squeeze lime over avocado. Top with fish, remaining mayo, spinach and some of the coriander. Sandwich with bun lids. Serve with corn and chips, and sprinkled with remaining coriander.