Fish Burgers

Yummy fish burgers with a fantastic tartar sauce to match. I'm not normally a huge fan of fish but these are just too good! cooking time includes one hour of refrigeration.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 500  g  white fish fillets
• 2  tablespoons  finely chopped fresh parsley
• 2  tablespoons  finely chopped fresh dill
• 2  tablespoons lemon juice
• 1  tablespoon capers, finely chopped
• 2  finely chopped  gherkins
• 350  g potatoes, cooked and mashed
•  plain flour, for dusting
• 2  teaspoons olive oil
• 4  hamburger buns, toasted
•  lettuce leaf
• 2  roma tomatoes, sliced
• 1⁄3 cup mayonnaise
• 1⁄2  gherkin, finely chopped
• 2  teaspoons capers, finely chopped
• 1  teaspoon malt vinegar
• 2  teaspoons  finely chopped fresh parsley
• 2  teaspoons lemon juice

Directions

1. Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
2. Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
3. Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
4. Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.