Herby Fish Burgers

Make 6-8.

A combination of smoked and white fish gives these burgers a delicious flavor. These could easily be prepared in advance and cooked as required.


225g (1/2lb) smoked cod or haddock fillet, fresh or defrosted, skinned and finely cubed.
225g (1/2lb) coley or whiting fillet, fresh or defrosted, skinned and finely cubed.
225g (1/2lb) cooked mashed potatoes, cooled
2 spring onions, finely chopped
1-2 x 5ml spoon (1-2 teaspoons) freshly chopped parsley
1 egg, beaten
Flour (for dusting)
30g (1oz) grated Parmesan of cheddar cheese
115g (4oz) breadcrumbs, sunflower oil, to baste.

Preheat the grill

1. In a large bowl, combine the ingredients together except the flour, cheese and breadcrumbs.
2.Divide the mixture into 6-8 portions. Dust hands well with flour and shape into rounds and then flatten into a 'burger' shape.
3. Mix together the grated cheese and breadcrumbs. Coat the burgers in the cheese and breadcrumb mixture.
4.Grill the burgers under a moderate heat for 15-20 minutes, turning once, basting lightly with the oil.
5. Serve in a bread roll with tomato, a spoonful of relish and a side salad. 

Nutritional values per portion (approx):
199 Kilo-calories;
19g Protein;
5g Fat;
22g Carbohydrate;
1g Fibre