Herby Fish Burgers

Ingredients

225g (8oz) Regal Smoked Cod or Haddock Fillet, fresh or defrosted, skinned

Ingredients

225g (8oz) Regal Coley, fresh or defrosted, skinned

225g (8oz) cooked mashed potatoes, cooled

2 spring onions, finely chopped

1-2 x 5ml spoon (1-2 tsps) fresh chopped parsley

1 egg, beaten

Flour, for dusting

30g (1oz) Parmesan or Cheddar cheese, grated

115g (4oz) breadcrumbs

Sunflower oil, to baste

Method

1) Pre-heat grill.



2) Cube the smoked fish and coley.



3) In a large bowl combine all the ingredients together except the flour, cheese and breadcrumbs.



4) Divide the mixture into 6-8 portions. Dust hands well with flour and shape into rounds and then flatten into a `burger' shape.



5) Mix together the grated cheese and breadcrumbs. Coat the fish burgers in the cheese and breadcrumb mixture.



6) Wrap each burger individually in a 20 x 20cm (8" x 8") sheet of greaseproof or wax paper, freeze for a least 2 hours or overnight.



7) Grill the burgers under a moderate heat for 15-20 minutes, turning once, basting lightly with the oil.



8) Serve in bread roll with tomato, a spoonful of relish and a side salad.

Serves: 8

Provided By: Sea Fish Authority