Fish Burgers

• white fish fillets↗500 g
• fresh parsley2 tablespoons

  finely chopped

• fresh dill2 tablespoons

  finely chopped

• lemon juice↗2 tablespoons
• capers↗1 tablespoon

  finely chopped

• gherkins2

  finely chopped

• potatoes, cooked and mashed↗350 g
• plain flour↗

  for dusting

• olive oil↗2 teaspoons
• hamburger buns↗4

  toasted

• lettuce leaf↗
• roma tomatoes↗2

  sliced

• mayonnaise↗1⁄3 cup
• gherkin↗1⁄2

  finely chopped

• capers↗2 teaspoons

  finely chopped

• teaspoon malt vinegar1
• teaspoons finely chopped fresh parsley2
• teaspoons lemon juice↗2

Step-by-step instructions

1. 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. 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. 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. 4

   Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.