Fish burgers with tomato salsa and chunky guacamole

700g hake, skinned, boned and finely chopped

2 tablespoons fresh parsley, chopped

½ red chilli, deseeded and finely chopped

2cm piece of fresh ginger, grated

1 garlic clove, crushed

1 egg, beaten

2 tablespoons mayonnaise

1 tablespoon fish sauce

Zest and juice of 1 lime

40g stale breadcrumbs or Panko breadcrumbs

1 tablespoon rapeseed oil

Tomato Salsa

4-6 tomatoes, diced

1 red onion, peeled and diced

1-2 garlic cloves, peeled and finely chopped

1 tablespoon basil or coriander, chopped

Juice of ½ lime

1 tablespoon olive oil

A little salt and black pepper

Chunky Guacamole

2 ripe avocados, peeled and chopped

Juice of ½ lime

2 scallions, finely sliced

½ red chili, deseeded and finely chopped

To Serve

Toasted baps, lettuce leaves, 2 tomatoes sliced, extra mayonnaise