I dunno what you call them.
Leftover blueye (about half a kilo) and leftover mashed potato means yummy fish burgers for lunch next day.
Flake the fish and blend it with the mash with half a cup of flour (I used rice flour because Tracy is having a wheat free stage except when visiting cafes and eating muffins), and egg and salt and pepper.
Fry the burgers in a general amount of olive oil (you might prefer a lighter oil) until crispy. Turn over and fry the other side. If you've formed the burgers well, they don't break. If they do, you've formed them badly. No matter, just break 'em up and turn it into fish hash. Yum.
When your burgers are cooked, set them on a plate and serve with warm tomato sauce and a squeeze of lemon over the top and a nice green salad on the side.
Leftover blueye (about half a kilo) and leftover mashed potato means yummy fish burgers for lunch next day.
Flake the fish and blend it with the mash with half a cup of flour (I used rice flour because Tracy is having a wheat free stage except when visiting cafes and eating muffins), and egg and salt and pepper.
Fry the burgers in a general amount of olive oil (you might prefer a lighter oil) until crispy. Turn over and fry the other side. If you've formed the burgers well, they don't break. If they do, you've formed them badly. No matter, just break 'em up and turn it into fish hash. Yum.
When your burgers are cooked, set them on a plate and serve with warm tomato sauce and a squeeze of lemon over the top and a nice green salad on the side.
Comments
Post a Comment