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Chunky fish burgers with dill mayo
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350g firm white fish fillets, skinned
½ x 400g pack essential Waitrose Mashed Potato
1 medium essential Waitrose Free Range Egg, separated
50g Cooks’ Ingredients Soft White Breadcrumbs
2 tbsp olive oil
75g low fat mayonnaise
1 tsp lemon juice
25g (about 1) Waitrose Cornichons With Dill Flowers, drained and finely chopped
2 sprigs dill, leaves only, roughly chopped, plus extra to serve
4 soft white rolls, halved
Little gem leaves and lemon wedges, to serve
1. Cook the fish in simmering water for 3-4 minutes, drain and cool. Mix the fish with the mash and egg yolk then season. Shape into 4 burgers. Lightly whisk the egg white and dip the fishcakes in to coat, then press into the breadcrumbs and cover evenly.
2. Heat the oil in a large frying pan over a high heat. Cook the burgers for 3-4 minutes each side until golden and cooked through.
3. Mix the mayonnaise with the lemon juice, cornichon and dill. Serve the burgers in the rolls with the lettuce, more dill leaves, the lemon wedges to squeeze over and the mayonnaise on the side.
Typical values per serving:
5.6mg niacin per serving.
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