Spicy fishburger with pumpkin fries

Ingredients for 2 servings:

• 1 pumpkin(s)
• oil
• cornstarch
• 1 package of fish fillet(s) (fish fillet burger), e.g. from Iglo, 2 pieces, approx. 230 g
• ½ bunch coriander
• 5 g ginger
• 1 small chili pepper(s)
• 50 g tomato ketchup
• salt and pepper
• 4 leaves of romaine lettuce
• 1 tomato(s)
• 1 lime(s), juice
• 2 wholemeal rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the pumpkin and cut the flesh into strips. If desired, combine oil and cornstarch and add to the pumpkin fries. Place the fries in the preheated oven at 180°C for about 20 minutes. Prepare the fish fillet burgers in the preheated oven according to the package instructions. Meanwhile, wash the coriander, shake dry, pluck, and finely chop the leaves. Peel and finely grate the ginger. Clean the chili, slice lengthwise, wash, remove the seeds, and finely dice. Mix the coriander, ginger, chili, lime juice, and ketchup. Season with salt and pepper. Wash and trim the tomato, and cut into 6 slices. Wash the lettuce and shake dry. Halve the buns horizontally. Top the bottom halves with lettuce and spread the sauce on top. Place the fish fillet burgers on top, layer the tomatoes, and sprinkle with pepper. Place the top halves of the buns on top.