Ingredients

• 200g sustainable white fish fillet, finely chopped
• 1 tbsp cornflour
• Finely grated zest and juice
• ½ lemon, plus wedges to serve
• 1 tbsp chopped fresh parsley, plus extra to serve
• 1 tbsp capers, coarsely chopped
• Spray oil
• 25g cucumber, cut into ribbons (easiest to use a Y-peeler)
• 3 little gem lettuce leaves

Method

1. Mix the fish with the cornflour, most of the lemon zest, the parsley, capers, and some salt and pepper. Using damp hands, shape the mix into 1 large or 2 small burgers (see Make Ahead).
2. Heat a few sprays of oil in a non-stick frying pan or griddle pan over a medium heat. Add the burger/burgers and fry/griddle for 4-5 minutes on each side until golden and cooked through.
3. Toss the cucumber ribbons with the lemon juice and remaining zest.
4. Arrange the lettuce on a plate with the burger/s and cucumber, then sprinkle with some parsley and serve with lemon wedges.