Vietnamese Cashew-Crusted Fish Burgers with Spicy Mayo

Great for Friday night fake-aways! These fish burgers are easy to customise—switch out the Kia Ora Vietnam Rub for any of your favourite Spicecraft flavours, and add plenty of salad veggies to mix things up. Makes: 4 Burgers
Ingredients: 4 burger buns, split in half 100 grams unsalted natural cashews 350 grams white fish of choice (hoki, cod, etc.) 2 tablespoons Kia Ora Vietnam Rub, divided 1 tablespoon oil Pinch of salt 1 lime, juiced 1 cup mayonnaise or thick Greek yoghurt To serve: lettuce, cucumber, and other vegetables of choice

 Method:

1. Place the cashews in a food processor or mortar and pestle and crush well. Mix through 1 teaspoon of Kia Ora Vietnam and a pinch of salt.
2. In a small bowl, combine the oil, 2 teaspoons of Kia Ora Vietnam and a squeeze of lime juice.
3. In a separate small bowl, combine the mayonnaise or yoghurt, a squeeze of lime, and the remaining Kia Ora Vietnam Rub.
4. Place fish fillets on a sheet of baking paper. Cut larger pieces into burger-sized portions, then drizzle with the flavoured oil. Flip and repeat on the other side.
5. Spoon the cashew mixture on top of the fish and press gently with your fingers. Flip and repeat on the other side.
6. Place fish on a baking tray and bake for 10-12 minutes until cooked through.
7. Remove from the oven and let cool for 2-3 minutes to prevent crumbling, then assemble the burgers with spiced mayo, lettuce, cucumber, and any other preferred toppings.