Ingredients
250gm hake fillets
250gm haddock fillets
300gm potato, cooked and mashed
1 onion, finely chopped
2 gherkins, finely chopped
1 Tblsp capers, finely chopped
2 Tblsp chopped parsley
2 Tblsp lemon juice
Tartare sauce
¼ cup low fat mayo
½ gherkin, finely chopped
1 tsp capers, finely chopped
2 tsp red wine vinegar
1 Tblsp chopped parsley
4 brown Hamburger buns
Lettuce, tomato slices
Method
First, cook and mash the potatoes, without any milk or butter.
Poach the fish in a little water for about 5 mins, or until cooked.
Drain the fish and pat dry with kitchen roll.
Flake the fish.
Add the fish, onion, gherkins, capers, chopped parsley and lemon juice to the potato.
Mix well to combine.
Divide the fish / potato mix into four portions.
Gently pat each portion into a burger shape, and dust with flour.
(The mixture is very soft at this stage).
Refrigerate on a board or plate for up to an hour, if you have time.
Make the tartare sauce by mixing all the ingredients together.
Season to taste.
Dry fry the fish burgers 5 mins each side, until they are browned and heated through.
Split the buns and toast lightly.
Place lettuce leaves and tomato slices on the base of each roll.
Top with a burger and ¼ of the tartare sauce.
Cover with the bun tops and serve.
You can use cold left-over mash for these, then they will be easier to handle. Divide the mixture into 8 for kiddy-size – kids seem to love these (easy on the sauce, though). They freeze well, too (the burgers, not the kids!).
