FISH BURGERS WITH A HERB SAUCE
East meets West....a different take on fish cakes! I used catfish but would think other white fish would work too.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
- Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
- For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
- Process using the on and off technique until it becomes almost like a paste, but do not over- process
- Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
- Shape into 4 burgers or into smaller portions
- If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
- In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
- Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad
Nutrition Facts : Calories 426.7, Fat 26.9, SaturatedFat 7.8, Cholesterol 126.4, Sodium 425.3, Carbohydrate 23.5, Fiber 2.9, Sugar 4.4, Protein 23.3
HERB SAUCE IN 5 MINUTES
This 5-minute fresh herb sauce is my go-to super versatile condiment. Herb-y, spicy as you like, zesty and garlic-y. Use it for anything that pairs with fresh herbs.
Provided by Cheryl
Categories Condiments sauces and spreads
Time 5m
Number Of Ingredients 8
Steps:
- MAKE HERBS SAUCE: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Or use an immersion blender. Taste and adjust seasonings to your liking. Serve at room temperature.
Nutrition Facts : Calories 95 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALMON BURGERS/PATTIES WITH A HERB SAUCE
I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.
Provided by The Flying Chef
Categories < 60 Mins
Time 40m
Yield 8 Patties
Number Of Ingredients 23
Steps:
- Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.
- Remove skin from salmon and break up into chunks into a large mixing bowl.
- Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.
- Mix all sauce ingredients and again place in the fridge until ready to use.
- Heat some oil in a large fry pan, cook patties either side until nicely browned.
- To Serve: Either serve over salad as I did or serve in burger buns.
SALMON BURGERS WITH CREAMY TARTAR SAUCE
How do you top the perfect salmon burger? With tartar sauce of course.
Provided by Southern Living Test Kitchen
Time 1h10m
Number Of Ingredients 14
Steps:
- Place shallot, mustard, one-fourth (4 ounces) of the salmon, 1 tablespoon of the capers, 1 tablespoon of the dill, 1 tablespoon of the tarragon, and 1 teaspoon of the lemon zest in a food processor. Pulse until mixture is mostly smooth, 5 or 6 pulses, stopping to scrape down sides as needed using a spatula. Add remaining 12 ounces salmon to food processor; pulse until salmon is chopped into about ¼-inch pieces and well combined with pureed salmon mixture, 5 to 6 pulses.
- Transfer mixture to a medium bowl. Add breadcrumbs, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; gently mix together using your hands. Divide mixture evenly into 4 (about 4-ounce) balls; shape each ball into a 4-inch-wide, ½-inch-thick patty. Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap; chill 30 minutes.
- Meanwhile, stir together mayonnaise, lemon juice, caper brine, and remaining 3 tablespoons capers, 1 tablespoon dill, 1 tablespoon tarragon, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Cover and chill tartar sauce until ready to use.
- Heat oil in a large skillet over medium-high. Add salmon patties. Cook until golden, crisp on top and bottom, and a thermometer inserted into thickest portion of patties registers 145°F, about 3 minutes per side. Serve patties on toasted buns with tartar sauce, lettuce, and tomato slices.
FISH BURGERS
You'll find variations on this classic sandwich - essentially a fried fillet of fish on a hamburger bun - at seafood shacks all over Maine. This one includes a homemade tartar sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the tartar sauce: Combine the mayonnaise, pickles and brine, dill, capers, mustard, Worcestershire sauce and garlic powder in a food processor and pulse until almost smooth, 8 to 10 pulses. Transfer to a bowl, cover and refrigerate while you prepare the fish.
- Make the fish: Clean out the food processor and dry. Add the crackers and pulse until very fine. Transfer to a large shallow dish and add 1 teaspoon pepper. Put the flour and beaten eggs in separate shallow dishes; season the flour with 1 teaspoon each salt and pepper.
- Pat the fish fillets very dry using paper towels. One at a time, dredge each fillet in the flour, coating both sides; dip in the eggs, allowing the excess to drip off, then coat completely in the crackers. Transfer to a plate and let sit 5 to 10 minutes for the coating to set.
- Meanwhile, fill a large deep skillet with 1 1/2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Add 2 fillets to the hot oil and cook until the crust is golden brown and the fish is cooked through, about 3 minutes per side. Transfer to a large paper towel-lined plate and cook the remaining 2 fillets. Serve the fried fish on the buns with some of the tartar sauce. Serve with chips and the remaining tartar sauce.
DELICIOUS AHI FISH BURGERS WITH CHIVES
I got this recipe from my coworker - loved it and then made it for my boyfriend. Now he loves it and I make it at least twice a month. You can eat this plain or as a burger. I recommend eating them with hamburger buns, mayo, lettuce and onions.
Provided by HAPALYSSA
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
- Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 10.5 g, Cholesterol 145.4 mg, Fat 10.1 g, Fiber 1 g, Protein 31.3 g, SaturatedFat 2 g, Sodium 605.3 mg, Sugar 1.9 g
FRIED FISH WITH MOROCCAN-STYLE HERB SAUCE
Steps:
- In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1-1/2 to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.
FISH BURGERS WITH FRESH HERBS
A light supper dish made from left overs! I had fish and mashed potatoes left after a lovely lunch - so, I decided to make one of our favourite comfort food dishes, fish cakes.......I added a few fresh herbs from the garden, a toasted bun, tartare sauce, lettuce (also from the garden) and we had a delicious light supper! You could of course also have these fish cakes with a salad, chips (French fries) or a baked potato - but we love them served in the style of a fish burger!!
Provided by French Tart
Categories Lunch/Snacks
Time 55m
Yield 4 Fishcakes, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Put the onion in a large frying pan and pour in the wine. Bring to a gentle simmer, cover and cook the onions for 6-8 minutes or until cooked through.
- Remove and when cool, mix into the mashed potato with the herbs, salt & pepper to taste.
- Flake in the fish in decent-sized chunks. Gently mix everything together, then using floured hands, shape into 4 fish cakes.
- Lightly dust with flour, dip in egg and then in breadcrumbs.
- Chill for at least 30 minutes (important or they will come apart in the pan).
- Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for about 3-5 minutes each side or until they are golden, crisp and heated through.
- Drain on kitchen paper.
- Cut the bread/burger buns in half and toast until a light golden brown.
- Spread with the tartare sauce and place some lettuce leaves on the bottom half.
- Place the fish cakes on top of the lettuce and top with the remaining half of the bun.
- Serve with a wedge of lemon, chips (French fries), salad, baked potato or just by themselves!
- Will feed 2 hungry/greedy people(!) or 4 people with accompaniments.
Nutrition Facts : Calories 516.7, Fat 7.7, SaturatedFat 2.3, Cholesterol 149.2, Sodium 896.1, Carbohydrate 68.7, Fiber 4.3, Sugar 9.1, Protein 36.4
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.
Provided by Neptune Diva
Categories Beginner Cook
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- 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.
- Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
- Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.
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