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

scrumptious fish cakes

*'Til be a Good Friday in Kenmare **with our special offer on seafood pie mix€10 per pack serves 4 peopleThis Fridayin the square from 9.30am-2.30pmFish cakesServes 4 peopleIngredients• 700 grams of mixed fish • 100g plain flour• Bread crumbs• 3 eggs• Salt and pepper• Dried parsley• 700 grams potatoes• 1/2 an onion• 100 grams grated cheese• Olive oilMethod1. Firstly peel and chop potatoes into smaller pieces and boil.2. When potatoes are fully boiled, mash them up with parsley, salt and pepper.3. The fish should be skinned, pinned and portioned into inch thick cubes (your Star Seafoods fish monger will do this)4. Place the fish onto a baking tray and place into a pre heated oven at gas mark 6 (200'C) for 12 minutes5. When the fish is fully cooked, finely mash up the potatoes, fish, cheese and chopped onion6. Tightly ball up the mixture in your hands and form into a disc shape.7. Lightly dip into a bowl of flour, egg and bread crumbs.8. The final step is frying the fish cakes on medium heat cooking both sides for around 20seconds.Try this at home and let us know how you get on.

Posted by Star Seafoods on Friday, March 23, 2018