Fish Burgers With a Herb Sauce

Total Time
40mins
Prep 30 mins
Cook 10 mins

East meets West….a different take on fish cakes! I used catfish but would think other white fish would work too.

Ingredients Nutrition

Directions

  1. For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
  2. Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
  3. For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
  4. Process using the on and off technique until it becomes almost like a paste, but do not over- process
  5. Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
  6. Shape into 4 burgers or into smaller portions
  7. If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
  8. In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
  9. Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad
Most Helpful

I thought these were great. I must admit that I made this recipe thinking I would not care for it but my husband requested fish burgers so I gave it a shot. I used cod as catfish was unavailable. The only other change I made was subbing fresh dill for basil in the sauce. The sauce greatly complimented the burgers. Will make again. Thanks for the recipe.!

cinamongirl January 31, 2009

This one is truly a winner- each of the components in and of themselves, but also as a combination. Think the sauce would be lovely as a salad dressing, as well. Loved the sophisticated flavors, textures, etc. Did use the entire chili pepper, seeds and all and was just spicy enough for us. Thanks for posting, Annelies!

FlemishMinx June 12, 2005