Fish Burgers with Carrot Fries and Mint and Cashew Pesto

Steps

1. oven to 210°C. Line two oven trays with baking paper.
2. Peel carrots, cut in half widthways then into 0.5cmthick chips. Toss with a drizzle of oil on first prepared tray and season with salt. Spread carrots out in a single layer. Bake for about 25 minutes, until crispy. Turn halfway and watch closely during the last 5 minutes as carrot can burn easily.
3. Peel cucumber into long, thin ribbons using a vegetable peeler, stopping when you reach the core and seeds. Slice tomato 1cm and thinly slice lettuce. Set all aside on a plate or platter. Combine mint and cashew pesto with mayonnaise in a small bowl and set aside.
4. When carrots have 5-10 minutes cook time remaining, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and sprinkle fish spice mix over to coat. Season with salt.
5. Heat a drizzle of oil in a large frypan on high heat. Cook fish for 1-2 minutes each side, until just cooked through. Remove from pan and set aside.
6. While fish cooks, cut burger buns in half horizontally and place on second prepared tray. Warm buns in oven for about 4 minutes, until heated.
7. place everything into the middle of the table for everyone to help themselves. Spread buns with a little butter (if using), top with a piece of fish, cucumber ribbons, a slice of tomato, lettuce and a large dollop of mint and cashew pesto. Serve carrot chips on the side.