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| A combination of smoked and white fish gives these burgers a delicious flavour. These could easily be prepared in advance and cooked as required. |
INGREDIENTS:
225g
(1/21b)
smoked cod or haddock fillet, fresh or defrosted, skinned and finely cubed
225g
(1/21b)
coley
or whiting fillet, fresh or defrosted, skinned and finely cubed
225g (‘i2lb) cooked mashed potatoes, cooled
2 spring onions, finely chopped
1-2 x 5mI spoon (1-2 teaspoons) fresh chopped parsley
1 egg, beaten
flour, for dusting
30g ( oz) grated Parmesan or Cheddar cheese
115g (4oz) breadcrumbs sunflower oil, to baste
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1
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In a large bowl combine the ingredients together except he flour, cheese and breadcrumbs.
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2.
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Divide the mixture into 6-8 portions. Dust hands well with
flour and shape into rounds and then flatten into a ‘burger’ shape.
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3.
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Mix together the grated cheese and breadcrumbs.
Coat the burgers in the cheese and breadcrumb mixture.
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4.
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Grill the burgers under a moderate heat for 15-20
minutes, turning once, basting lightly with the oil.
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5.
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Serve in a bread roll with tomato, a spoonful of relish and
a side salad.
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