Crispy Fish Burgers2015-09-30
- Servings : 4
- Cook Time : 12m
- Ready In : 12m
- 450g white fish fillets
- 2 sprigs rosemary
- 340g potatoes, boiled and mashed
- 1⁄4 cup Italian parsley, finely chopped
- 1⁄4 cup Parmesan cheese, grated
- Salt and freshly ground pepper, to taste
- 1 egg, beaten
- 1 cup breadcrumbs
- Olive oil, for frying burgers
- 4 hamburger buns, halved
- 3 tomatoes, sliced
- 1 cucumber, peeled into ribbons
- 8 fancy lettuce leaves
- 1⁄2 red onion, sliced into rings
- Handful of rocket
Add about 4 cups of water to a medium to large saucepan (you need enough water to cover and poach the fish). Add the rosemary sprigs and bring the water to a boil. When the water boils, remove the rosemary. Add the fish and reduce heat to a simmer. Poach until just cooked through, about 5 to 7 minutes.
Strain fish and transfer to a large bowl. Flake with a fork. Add the mashed potatoes, parsley and Parmesan cheese. Mix well and season with salt and pepper.
Divide the mixture into 6 balls and shape into 6 patties. Coat the patties in the beaten egg and then dredge in bread crumbs.
Add oil to a frying pan over medium heat. When the oil is hot, fry the burgers until golden brown on each side, about 3 to 5 minutes per side. Transfer the burgers to the kitchen paper to remove excess oil.
Serve the fish burgers in buns with the lettuce, tomato, cucumber, red onion and rocket.