Fish Burgers with Creamy Pea and Caper Sauce

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Bring a small pot of salted water to the boil. Cut carrots into 1cm chips, season and toss on prepared tray with first measure of lemon spice mix and a drizzle of oil. Cook in oven for about 15 minutes until tender, turning once during cooking.
2. Add peas to pot of boiling water and cook for about 3 minutes, until bright green and tender. Drain well and return to pot with capers (if using) and mayonnaise and mash until combined. Season to taste and set aside, covered to keep warm.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut into 5cm pieces and toss in a medium bowl with flour and second measure of lemon spice mix.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook fish for 1-2 minutes each side, (depending on thickness), or until just cooked through.
5. While fish cooks, slice burger buns in half, spread butter on the cut side of each half (if using) and place on second prepared tray. Bake in oven for about 5 minutes until lightly toasted. Roughly tear lettuce leaves and thinly slice cucumber
6. To serve, spread creamy peas onto the bottom bun and layer lettuce, cucumber, and fish on top. Finish with burger bun lid. Divide carrot chips between plates.