Breaded Fish Burgers
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 large, floury potatoes (peeled and chopped)
- 16 ozs white fish fillets (skinned)
- 2 cups milk
- 1 bay leaf
- 6 peppercorns
- 2 Tbsps butter
- 2 sprigs parsley (chopped)
- 8 Chives (chopped)
- 4 Tbsps plain flour
- 2 eggs (beaten)
- 2 cups panko breadcrumbs
- Oil (for frying)
- 1 ⅛ cups plain Yogurt
- lemon juice (from one lemon)
Preparation steps
1.
Boil the potatoes in salted water until very tender then drain well. Meanwhile, place the fish in a wide pan, add the milk, bay leaf and peppercorns and bring to a gentle simmer. Cook until the fish is cooked through then drain well, reserving the cooking liquid. Discard the bay leaf and peppercorns and flake the fish with a fork.
2.
Mash the potatoes with the butter, the flaked fish, parsley, chives, salt, pepper and enough of the cooking liquid to form a stiff paste then shape into 12 fishcakes.
3.
Dredge the fishcakes in the flour, then dip into the beaten egg and then into the breadcrumbs. Pour the oil into a pan to a depth of about 1cm/1/2" and heat until smoking. Fry the fishcakes in batches for about 2 minutes on each side, or until golden brown, then drain on kitchen paper.
4.
Mix the yoghurt with the lemon juice, season with salt and pepper and place into small bowls. Serve the hot fishcakes with the dip alongside.
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