August 15th, 2011
Recipe by LeeAnne Wright
In a food processor, pulse garlic and ginger until fine. Cube fish into bite-sized pieces and add to the food processor. Pulse to coarse grind the fish to ground meat consistency.
Stir soy sauce, egg white, green onions, red pepper and sesame oil into fish mixture. Season with salt and pepper.
Form 6 large patties; cover with plastic wrap and chill for 30 minutes.
Heat a non-stick pan to medium-high heat. Spray pan lightly with oil and pan-fry patties 6-8 minutes per side. Adjust heat if burgers are cooking too quickly. Alternatively, burgers can be barbecued over high heat on an oiled flat grill pan for 6-8 minutes per side with the lid down.
Spread chutney on top of burger and serve on toasted, split bun with pea shoots and chopped ginger. If desired, spread honey wasabi mustard (1 tbsp honey, 1 tsp wasabi, 2 tbsp Dijon) on bun.
(1 burger): 151 calories, 6 g fat, 10 mg calcium, 454 mg sodium, 2 g carbohydrates, 0.1 g fibre, 20 g protein. Excellent source of vitamin A. Source of iron, phosphorus, potassium and vitamin B2.
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