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Fish Cake Burgers

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Preparation time: 20 min
Serves 4 people
5 Average Rating

This is a great way to use up leftovers, but you can easily sub in tinned tuna, salmon or mackerel. 

Recipe by Camellia Ling Aebischer. 

Print Recipe
Published

Ingredients

  • 2 cups flaked fish
  • 2 cups mashed potato
  • 2 tbsp capers
  • 2 tbsp mayonnaise
  • 2 eggs
  • ½ cup instant polenta
  • Salt and pepper, to taste
  • Instant polenta, to coat

For fish burgers

  • 6 burger buns, toasted
  • 6 eggs
  • Lettuce, sliced tomato and mayo
  • Sliced beetroot, pineapple and bacon rashers, optional 

Method

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  1. In a large bowl place all the fish cake ingredients. Mix well.
  2. Form into 6 large or 12 small patties, and roll in extra polenta to crumb.
  3. Place a large pan over medium heat, add a good lug of olive oil or ghee and fry the patties on each side until golden and crispy - a few minutes. You can serve these as-is with dipping sauce of choice, I like half mayo half chilli sauce mixed together.
  4. For the burgers, toast your buns and place a large frypan over medium-high heat. Fry eggs, bacon and if you’re using leftover fish cakes for this reheat them in the pan too (also works great on a bbq). Stack on a bun with your preferred fillings and enjoy.

Video

Reviews

Overall Rating

Average Rating: 5

1 review

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