Burger Hashbrown Ikan (Hashbrown Fish Burger)

  • Burger buns - sliced 
  • Cabbage - sliced thin (1 / 4 cup)
  • Wheat flour - coat hasbrown (2 tablespoons)
  • Potatoes - baked half-cooked and finely mashed (1 / 2 cup)
  • Fish dori - diced small (1 / 3 cup)
  • Tartare sauce (1 tablespoon)
  • Chili sauce (a little)
  • Fish Sauce (small)
  • Olive oil (a little)
  • Black pepper powder 
  • Salt 
  1. Mix the fish with black pepper, salt, fish sauce and potatoes. Mix the ingredients.
  2. Make patties from the mixture and compress these so that they will retain their shape when fried. Coat each pattie with flour. And place aside. 
  3. Toast each burger bun on both sides so it changes color. Set aside. 
  4. Heat some oil in a skillet and fry each pattieuntil crispy golden brown. 
  5. Spread some tartare sauce onto each toasted burger bun, sprinkle with chopped cabbage, and place the hashbrown on top. Finish with a little chilli sauce.