Our recipes are kindly provided by Seafish & taste tested by Wendy & her family. More recipes can be found on their website: www.seafish.org/plate/recipes.asp.
225g (8oz) smoked cod or haddock fillet, skinned and finely cubed
225g (8oz) coley or whiting fillet, skinned and finely cubed
225g (8oz) cooked mashed potatoes, cooled
2 spring onions, finely chopped
1-2 x 5ml spoon (1-2 teaspoons) fresh chopped parsley
1 egg, beaten
flour, for dusting
30g (1oz) Parmesan or Cheddar cheese, grated
115g (4oz) breadcrumbs
sunflower oil, to baste
Pre-heat grill
In a large bowl combine all the ingredients together except the flour, cheese and breadcrumbs.
Divide the mixture into 6-8 portions. Dust hands well with flour and shape into rounds and then flatten into a `burger' shape.
Mix together the grated cheese and breadcrumbs. Coat the fish burgers in the cheese and breadcrumb mixture.
Wrap each burger individually in a 20 x 20cm (8" x 8") sheet of greaseproof or wax paper, freeze
NUTRITIONAL VALUES PER PORTION (APPROX) 199 Kilocalories; 19g Protein; 22g Carbohydrate; 5g Fat; 1g Fibre.
