Fish burger
You can use any firm white fish for these easy fish burgers. They have a meaty texture as the filling doesn't contain any potato.
Ingredients
For the fish burgers
- 250g/9oz firm white fish such as cod or haddock, skinned, de-boned and roughly chopped
- 50²µ/1¾´Ç³ú breadcrumbs
- 1 free-range egg, beaten
- ½ lime, zest and juice
- 1 garlic clove, crushed
- 2 tbsp finely chopped coriander
- 2 tsp soy sauce
- 1 tbsp vegetable oil, for cooking
- sea salt and freshly ground black pepper
For the coating
- 50²µ/1¾´Ç³ú breadcrumbs
- 1–2 tbsp black sesame seeds
For the tartare sauce
- 200g/7oz mayonnaise
- ½ tsp Dijon mustard
- 2 tbsp capers, finely chopped
- 2 tbsp finely chopped gherkin or cornichon
- small bunch coriander, finely chopped
- 1 green chilli, finely chopped
- 1 garlic clove, crushed
- ½ lime, zest and juice
- pinch sugar
- pinch salt
To serve
- burger buns
- Little Gem lettuce, leaves separated
Method
To make the fish burgers, place the fish in a food processor and blend to a paste.
Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes.
Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated.
Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through.
To make the tartare sauce, mix everything together in a bowl.
Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger.
