Thai Snapper Burgers with Green Tahini Sauce

Serves 3 to 4

Ingredients

500 grams of snapper or mackerel fillets

½ to 1 cup of toasted buckwheat (if you don’t have, use cooked buckwheat)

6 shallots, finely chopped

1 small zucchini, grated

1 purple carrot, grated (if you don’t have use orange)

2 garlic cloves, crushed

1 organic egg

¼ cup of parsley

¼ mint or dill

2 kaffir lime leaves

2 coriander leaves

2 chilli’s, chopped

1 teaspoon of Celtic salt

Green Tahini Sauce

¼ cup of tahini

A large handful of parsley

A large handful of coriander

1 lemon, juiced

2 cloves of garlic

2 tablespoons of olive oil

Method

1. In a food processor, pulse the fish to make a nice paste. 

2. Add zucchini, herbs, carrot, onion, egg, garlic, chilli, coriander and salt and pulse until combined. 

3. Mix in the toasted buckwheat.  Roll into balls and flatten and place in the fridge on a tray for one hour. 

4. If you want your snapper burgers, crunchy you can roll them in rice crumbs.

5. To make the green tahini sauce, blend all of the ingredients together in a food processor.  Cook the burgers either on a baking tray in the oven, on a dehydrator or in a little oil or ghee in a pan. 

6. When ready, serve in lettuce cups with green tahini sauce drizzled over the top. I often eat these as a high protein snack during the day.

Tip

If you do not have any buckwheat, these also go great with cooked quinoa or teff or quinoa flakes.

Superfood Powers

Fish is a fantastic source of Omega 3 fatty acids. These oils protect against inflammation that causes cancer, skin dehydration, ageing, arthritis and memory problems. The sauce is rich in antioxidants and minerals like magnesium and calcium to calm the nerves, encourage a good beauty sleep and strengthens your bones and teeth.