Ingredients:

10 pcs sesame buns
150g unsalted butter
150g butter lettuce
4 ripe tomatoes, sliced
200g mangoes, ripe, sliced
20 spg chives

Tom Yam Fish Patties:
600g fish fillet
600ml KNORR Chicken Broth
150g PFANNI Mashed Potato Powder
3 tbsp Knorr Tom Yam Paste
450ml water,hot
1 tbsp castor sugar
2 tbsp lime juice
1 tsp ginger flower ( bunga kantan ),finely chopped
1 tbsp spring onions,finely sliced
100g Brown & Polson Cornflour,to dust
3 eggs, lightly beaten
100g white breadcrumbs,to coat

Chinese Salad Dressing:
300g Best Foods Mayonnaise/lady’s choice Mayonnaise
3 tbsp condensed milk
2 tsp calamansi juice (local lime juice)
5 spg coriander leaves (Chinese parsley), chopped

Directions:

Tom Yam Fish Patties:
1. Poach the fish in Knorr Chicken Broth until cooked. Remove and flake the fish into pieces. Set aside.

2. Dissolve Knorr Tom Yam Paste in hot water, add in lime juice, sugar, ginger flower and spring onions. Gradually whisk in the Pfanni Mashed Potato Powder until it is well blended and rest for 5 minutes.

3. Combine fish with tom yam mashed potato in a bowl.

4. Mix with hands until well combined.

5. Shape into patties using BurgerMate and dust with flour.

6. Dip into beaten eggs and press firmly with breadcrumbs.

7. Deep fry the patties in a preheated deep-fryer until golden brown and cooked.

8. Remove, place on paper towels and keep warm.

Chinese Salad Dressing:
1. Mix all ingredients well and set aside.

Serve:
1. Cut the buns into half and spread with butter.Lightly pan-fry buns till golden brown and arrange lettuce,sliced tomatoes and tom yam fish patties on top.

2. Spoon some dressing on it and garnish it with sliced mangoes and chive sticks. Serve immediately.

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