Smoked Fish Burgers |
Ingredients:
|
| 1 | lb | potatoes (cooked and mashed) |
| 1 | lb | smoked fish (such as haddock or cod, cooked and flaked) |
| 2 | tablespoons | butter (diced) |
| 3 | tablespoons | parsley (freshly chopped) |
| 1 | separated | egg |
| 2 | tablespoons | flour (for shaping) |
| 1 | beaten | egg |
| 1 | cup | breadcrumbs (stale bread finely crumbed) |
| 2 | tablespoons | oil (for frying) |
| 1 | pinch | black pepper (freshly ground) |
| 1 | crisp | salad to serve |
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Method: |
| Place the potatoes in a bowl and beat in the fish, butter, parsley and egg yolk. Season the mixture to taste with freshly ground black pepper. |
| Divide the mixture into eight equal portions, then, with floured hands, form each portion into a flat burger. |
| Heat the oil in a frying pan, then shallow fry the fish burgers for about 3 to 5 minutes on each side, until they are crisp and golden brown. Drain on kitchen paper and serve hot with a crisp salad. |
| Variation: If preferred, substitute fresh dill for the parsley. You may also like to serve these burgers with a little soured cream. |
| Source: Best-Ever Burgers ISBN 1-84215-005-7 |
