Fish Burgers

fishburger

FISH BURGERS.

Rushing to catch our new favourite anime (yes, we’re currently chasing an anime series… ), we put together this quick and easy combination that completely blew us away. It was so yummy that K constantly thinks about it once in a while and I’m just waiting for the next opportunity to recreate it.

Frozen white fish fillets (or fresh, if you’re lucky enough to get them), mixed with softened minced onion, an egg, flour and panko breadcrumbs, come together to form a satisfying fish patty… and it takes less than the amount of time needed to pop a couple of frozen breaded fish sticks in the oven! Paired with olive mayonnaise, shredded lettuce and a soft cheese of your choice, this really hits the spot (and fills the tummy). Not posh or complex, but so quick and satisfying. Enjoy.

Ingredients (makes 4 fish patties)

  • 3 medium sized white fish fillets (frozen or otherwise)
  • half a white onion
  • 1 egg
  • flour
  • Panko bread crumbs (or any breadcrumbs)
  • salt and pepper, to season
  • vegetable oil, for frying

Olive mayonnaise

  • 3 tablespoons of mayonnaise
  • Black olives

To serve:

  • shredded lettuce (or any other salad greens you have!)
  • A soft cheese, sliced
  • 4 thick slices of bread, or burger baps
  1. Chop the onion finely and sauté under low heat with a little vegetable oil. Cook till tender and translucent.
  2. Pat the fish fillets dry with a paper towel. In a bowl, either chop up the fish fillets, or tear them into shreds by hand. You’d want the pieces slightly chunky so there’s a nice bite in the patty.
  3. Combine with the softened onion, an egg, approximately 1/3 cup of flour, 1/2 cup of panko, salt and pepper. Mix to combine. You should be able to mould the mixture into balls (if it’s too wet, add a sprinkle of flour/panko until it reaches desired consistency).
  4. Divide the mixture into 4 and pat into rough balls.
  5. Heat the pan with a generous swirl of vegetable oil. When the pan is hot (the oil has to be just below smoking point so as to sear the patties), pop the patties on and press them gently to form flattish balls.
  6. Cook for a few minutes on each side until golden brown. Set them on paper towels to soak up the excess oil and keep warm till serving.
  7. To make the olive mayonnaise, chop the olives into small pieces and mix well with the mayonnaise.
  8. To serve, toast thick slices of bread (or burger baps). Layer soft cheese, fish patty, olive mayonnaise, and lettuce. Dig in.

Variations:

It’s a simple fish patty, but it can be jazzed up in many ways! A sprinkle of chilli powder adds some heat, or perhaps some chopped dill to complement the fish. Not a fan of black olives? Use any jarred pickle, or even a squeeze of lemon juice (lemon mayo!). We had these with homemade milk toast and Brie, which added a mellow sweetness to it:)

x, W

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