Crumbed Fish Burger

While the kumara is baking, thinly slice the tomato into rounds. Shred the cos lettuce, reserving a few whole leaves for the burgers.

In a shallow bowl, combine the plain flour, salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients list). Dip the white fish fillets into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

When the wedges have 10 minutes cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed fish fillets and cook until golden and just cooked through, 2-3 minutes each side (depending on thickness). TIP: Add extra oil if needed so the fish does not stick. Transfer to a plate lined with paper towel. TIP: The fish is cooked through when it turns from translucent to white.

While the fish is cooking, place the burger buns directly onto the wire racks and bake until heated through, 3 minutes. In a medium bowl, combine the white wine vinegar and olive oil (1 tbs for 2 people/ 2 tbs for 4 people). Season with salt and pepper, then add the shredded cos lettuce and toss to coat.