350 g (12 oz) cooked, flaked white fish (coley, whiting or pollack)
1 lb (450 g) mashed potato
2 tablespoons chopped parsley
salt and freshly ground black pepper
8 oz (225 g) Cheddar cheese, grated
2 eggs, beaten
porridge oats or sesame seeds to coat
1 lb (450 g) mashed potato
2 tablespoons chopped parsley
salt and freshly ground black pepper
8 oz (225 g) Cheddar cheese, grated
2 eggs, beaten
porridge oats or sesame seeds to coat
method
1. Fork the flaked fish into the mashed potato,
2. Add the chopped parsley and seasoning to taste.
3. Scoop out a large spoonful, and mould into a ball shape in your hand (flour your hands first if the mixture is sticky.)
4. Press a few small spoonfuls of grated Cheddar into the middle of each ball.
5. Flatten into a burger shape and continue until all the mixture has been used.
6. Dip the burgers in the beaten egg and coat in porridge oats, or sesame seeds.
7. Chill for 30 minutes then bake, grill, or shallow fry and serve with grilled tomato halves and green vegetables or salad.
2. Add the chopped parsley and seasoning to taste.
3. Scoop out a large spoonful, and mould into a ball shape in your hand (flour your hands first if the mixture is sticky.)
4. Press a few small spoonfuls of grated Cheddar into the middle of each ball.
5. Flatten into a burger shape and continue until all the mixture has been used.
6. Dip the burgers in the beaten egg and coat in porridge oats, or sesame seeds.
7. Chill for 30 minutes then bake, grill, or shallow fry and serve with grilled tomato halves and green vegetables or salad.
serving amount
serves 4
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