Herby Fish Burgers

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

8 ounces smoked cod or haddock fillet, skinned and finely cubed
8 ounces coley or whiting fillet, skinned and finely cubed
8 ounces cooked mashed potatoes, cooled
2 green onions, finely chopped
2 teaspoons fresh flat-leaf parsley, chopped
1 large egg, beaten
All-purpose flour, for dusting
2 tablespoons shredded cheddar or freshly grated Parmesan cheese
1/2 cup dry bread crumbs
Sunflower oil, for basting

Cooking Directions:

1. In a large bowl, combine all ingredients except last four.
2. Divide mixture into 6 to 8 portions. Dust hands well with flour and shape into rounds and then flatten into patties.
3. In separate bowl, combine grated cheese and bread crumbs. Coat the fish burgers in the cheese and bread crumb mixture.
4. Wrap each burger individually in 8x8-inch sheet of wax paper. Freeze for a least 2 hours.
5. Preheat grill or broiler.
6. Grill burgers under a moderate heat 15 to 20 minutes, turning once, basting lightly with the oil.
7. Serve in bread roll with tomato, a spoonful of relish and a side salad.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 214; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 98mg; Total Carbs: 18g; Fiber: 2g; Protein: 24g; Sodium: 881mg; Potassium: 648mg.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.