These fish burgers pair perfectly with a vegetable salad for a light summertime meal.
- Serving Size 1 patty
- Calories 120
- Fat 1 g
- Saturated Fat 0.2 g
- Carbohydrates 14 g
- Fibre 2 g
- Protein 14 g
- Sodium 250 mg
- Potassium 375 mg
- Folate 23 mcg
- Iron 0.9 mg
- Calcium 30 mg
- 10 oz (280 g) mild white fish, cooked
- 1 medium russet potato, baked & cooled
- 1/2 cup (125 mL) white bean puree*
- 1/4 cup (60 mL) barbecue sauce
- 3 Tbsp (45 mL) chickpea flour
- 1 clove garlic, minced
- 1/2 stalk celery, minced
- 3 green onions, finely sliced
- 1/8 tsp (0.5 mL) marjoram
- 1/8 tsp (0.5 mL) parsley
- 1/8 tsp (0.5 mL) paprika
Gently flake fish into small chunks, mix in celery, onions and spices. Remove skin from potato and grate potato into fish mixture. Stir together puree, barbecue sauce and chickpea flour and combine with fish/potato mixture. Mix vegetables, herbs and pepper until fully combined being careful to keep the fish from falling apart.
Divide the fish into 6 even amounts and press into patties. Chill patties for 30 minutes to 1 hour.
Preheat oven to 175°C (350°F). Lightly grease a non-stick frying pan and heat until shimmering. Fry fish cakes until golden brown on each side flipping carefully only once.
Lightly spray a broiler pan and place fish cakes on broiler pan. Brush tops of fish burgers with additional barbecue sauce and cook for an additional 10 minutes.
White bean puree can be made from white kidney, cannellini, Great Northern or navy beans.