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Herby Fish Burgers
Courtesy of UK Seafish Authority
Servings: 6
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 2 Hrs.
What you need:
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8 oz. smoked cod or haddock fillet, skinned and finely cubed
8 oz. coley or whiting fillet, skinned and finely cubed
8 oz. cooked mashed potatoes, cooled
2 green onions, finely chopped
2 tsp. parsley, chopped
1 egg, beaten
flour, for dusting
2 Tbsp. cheddar or parmesan cheese, shredded
1/2 c. dry breadcrumbs
sunflower oil, for basting
What to do:
1. In a large bowl, combine all ingredients except last four.
2. Divide mixture into 6-8 portions. Dust hands well with flour and shape into rounds and then flatten into patties.
3. In separate bowl, combine grated cheese and breadcrumbs. Coat the fish burgers in the cheese and breadcrumb mixture.
4. Wrap each burger individually in 8" x 8" sheet of wax paper. Freeze for a least 2 hrs.
5. Preheat grill or broiler. Grill burgers under a moderate heat 15-20 min, turning once, basting lightly with the oil.
6. Serve in bread roll with tomato, a spoonful of relish and a side salad.

Courtesy of Seafish, the UK Sea Fish Industry Authority

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Serve with:
Serve in a bread roll with tomato, a spoonful of relish and a side salad.
Nutritional information:
Calories: 214;   Total Fat: 5g;   Saturated Fat: 2g;   Cholesterol: 98mg;   Total Carbs: 18g;   Fiber: 2g;   Protein: 24g;   Sodium: 881mg;   Potassium: 648mg;  
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