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From 'Get the Glow' by Madeleine Shaw



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  • 200 g haddock (skinned and roughly chopped)
  • 200 g salmon (skinned and roughly chopped)
  • 1 tbsp ginger (freshly grated)
  • 2 tsp gluten free tamari (soy sauce or liquid aminos)
  • 4 tbsp coriander (chopped)
  • 1 tbsp gluten free flour (if needed)
  • 2 carrots (large, shredded)
  • 1 lime (juice of)
  • 1 tbsp olive oil
  • 1 tbsp ginger (freshly grated)
  • 2 tbsp natural yoghurt (i use goats yoghurt)
  • 2 tbsp sesame seeds
  • 1 tbsp coconut oil (or butter)
  • olive oil (for drizzling)


  1. Whizz the chopped fish and the rest of the burger ingredients in a food processor
  2. Form the mixture into 4 large (or 8 smaller) patties, adding a little flour if the mixture is too wet
  3. Refrigerate for 30 mins
  4. Mix the grated carrots with the lime juice, olive oil, ginger, yoghurt, sesame seeds and pinch of sea salt
  5. Heat a pan with coconut oil or butter and fry the patties for 4 mins on each side
  6. View the recipe instructions at

Contains allergens
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