Wrap this burger Vietnamese-style, in red lettuce leaves and a soaked rice paper wrapper. I buy Thai sweet chili sauce at the supermarket.

Ingredients

• 1 pound (500 grams) cod

• 8 ounces (250 grams) shrimp, peeled

• ½ cup finely chopped onion

• 1 teaspoon chopped ginger

• 1 tablespoon minced garlic

• 1 tablespoon finely minced lemon grass (tender parts only)

• 1 teaspoon green curry paste

• 1 teaspoon grated lime rind

• ½ cup watercress leaves

• 2 tablespoons chopped coriander or Thai basil

• Salt and freshly ground pepper

• 4 lettuce leaves, preferably red leaf

• 4 soaked rice paper wrappers

Method

Preheat grill to high. Place fish, shrimp, onion, ginger, garlic, lemon grass, curry paste, lime rind, watercress and coriander in the bowl of a food processor and pulse until mixture begins to come together but fish still has a slight chunky texture. Season with salt and pepper.

Divide evenly into 4 portions and shape into one-inch-thick patties.

Grill patties with the lid closed for 4 minutes a side or until juices run clear. Top with Thai sweet chili sauce and serve wrapped in a lettuce leaf and rice paper wrapper. Serves 4.