Fish burgers

Serves 4


  • 700g hake, skinned, boned and finely chopped
  • 2 tablesp. fresh parsley, chopped
  • ½ red chilli, deseeded and finely chopped
  • 2cm piece of fresh ginger, grated
  • 1 garlic clove, crushed
  • 1 egg, beaten
  • 2 tablesp. mayonnaise
  • Zest and juice of 1 lime
  • 40g stale breadcrumbs or Panko breadcrumbs 
  • 1 tablesp. olive oil 
  • 8 Burger buns


  • Place the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, lime zest and juice and the breadcrumbs and mix together.
  • Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.
  • Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4minutes on each side, until crisp and golden.

Goes well with: guacamole, lettuce, tomato and tartar sauce