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.!
Greatly enjoyed it.
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!
Fast, easy, tasty, I love the addition of grated carrots which added colour and body to the fishburger. It did not fall apart during the cooking process. I also appreciate the minimal usage of sodium products. When the fishburgers had been eaten, the left over sauce was used for dipping... Excellent quick lunch, served with rice pilaf and cole slaw... Thank you for this quick, tasty recipe; I shall add this to my cook book for future use.
These were an easy meal with a terrific taste. DH & I liked the spicy flavor of the patties. The ginger & chili pepper were great additions. I did add 1/2 cup more breadcrumbs as I felt the fish mixture was a little too wet to fry. I did make the whole recipe for the sauce, but had over half of it left. I will use this recipe the next time I make tuna patties. Great job!
Great stuff. I reduced the chili pepper and omitted the salt (health reasons). I used Tilapia Fish and pan-fried. I have no oven. The sauce will be a staple for all my fish dishes in the future.
My husband and I enjoyed this for a light Sunday dinner. I had mine on a bun and he had his plain with a side of the sauce. I used mahi mahi for the fish.Thanks for posting!
What a wonderful blend of flavors. I used fresh basil and dry parsley in the sauce. Great sauce by itself, I think the amount cauld be cut in half. I misread the zest of 1 lime and added Juice of 1lime. The mixture was too loose to fry so I baked them at 400 for 15 minutes. Served the burgers and sauce on 6 grain rolls with a green salad. It's a definate keeper.