Recipe
Ingredients:
200g White fish (doesn't have to be Hake)
1 Garlic Clove (finely chopped)
25g toasted bread crumbs (or you can use breadcrumb packets)
1 Egg
1/3 Red Onion (finely chopped)
5ml fresh Coriander leaves (chopped)
15ml lemon juice x2
1/2 Mango (diced into small cubes)
Oil for frying
Method:
- Skin the fish fillet (this is easiest when still frozen) and poach in hot water for 5 minutes or until flaky. You can add the frozen fish to the hot water, just leave it for a few extra minutes in the water.
- Flake the fish, add the garlic and half of the diced red onion and flake/mix/chop some more. You want a fine mixture.
- Add the breadcrumbs, egg and half of the coriander and season with salt, pepper and spices
- Mix together well and divide into 3 equal portions. Shape into patties using patty/egg rings.
(You can use your hands to shape them but be sure to compress them enough so that the mixture sticks together)
- Heat a lightly greased frying pan and add 15ml of lemon juice. Cook the patties for 4-5min on each side over a medium heat.
Salsa:
- Place the diced mango, rest of the coriander and 15ml of lemon juice into a bowl and mix well.
Serve the patties stacked with the mango salsa spooned over it and fresh chunks of Ciabatta on the side.
Or you can serve it as a gourmet burger with the mango salsa as a sauce.
Enjoy!
I made these this evening with a few tweaks for my family. I wanted fush in a new way, and this seemed great I used gluten free breadcrumbs, added more egg and crumbs because the first one crumbled (think my fish was wetter?) And spiced up the mango salsa with chili powder and serrano peppers.
ReplyDeleteRaves all around. Thank you for the dinner inspiration!
Constance in Eastern WA, US