Fish Burger

Ingredients

• Quinoa

  Uncooked

  ¼ cup or 43g

• Salt

  Table

  1 dash or 0.4g

• Curry powder

  Spices

  1 tsp or 2g

• Flatfish

  Fish, (flounder and sole species), raw

  6 oz or 170g

• Garlic

  Raw

  1 cloves, minced or 3g

• Bread crumbs

  Dry, grated, seasoned

  2 tbsp or 15g

• Pepper

  Spices, black

  1 tsp or 2g

• Kale

  Raw

  ½ cup, chopped or 34g

• Cucumber

  With peel, raw

  ¼ cup slices or 26g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Mayonnaise-like dressing

  Regular, with salt

  1 tbsp or 15g

• Lemon juice

  Raw

  1 tsp or 5g

• Hamburger bun

  Mixed-grain

  1 roll or 43g

Directions

1. Cook quinoa for 15 minutes with salt and curry powder (follow package directions water amount/time).
2. Cook flounder for a minute on each side on a low flame.
3. Preheat oven or grill to 425 degrees F.
4. In a bowl combine quinoa, flounder, minced garlic clove, bread crumbs, salt, pepper, and some chopped kale. Form into patty and bake in the oven for 8-10 minutes.
5. Dice up peeled cucumber and jalapeno. Mix in with mayo and a splash of lemon juice.
6. Toast bun and combine everything to form your burger. Enjoy!

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