Fishcake 'Burgers'

You Will Need : (For 8 Fishcake 'Burgers')


1-2 Butternut Squash

115g Salmon Fillet

115g Cod Fillet

100g Smoked Haddock Fillet

200ml Unsweetened Soya Milk

1 Bulb of Fennel

1 Medium Egg

200g Potato, peeled and cubed

A Generous Handful of Kale

Fresh Herbs -eg. Basil, Parsley, Dill

Black and White Pepper

1 teaspoon Low-Salt Soy Sauce



OPTIONAL TOPPING

Crumpet Breadcrumbs made with 2 Crumpets



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Start by peeling the butternut squash with a vegetable peeler, then cut into thin slices about 1/2 a centimetre thick. You will need 16 slices (2 per 'burger').

Mist with some Frylight oil (or Olive oil from your Filling & Healthy allowance).

Roast at 200 degrees centigrade for 30 minutes until turning a toasted colour.


Put the fish and the herbs into a large, deep frying pan with the soya milk. 


Add the fennel and poach for 10-15 minutes.

Remove the fish and allow to cool enough to handle.

Save the fennel-infused milk. (You can use it another day to make a delicious white sauce).


In a separate pan, cook the potato and kale for 15-20 minutes. Drain well.


Take each piece of poached fish and flake gently by hand, checking for any stray bones.


Combine with the potato, kale and egg. Season with pepper and soy sauce.


Add lots more chopped fresh herbs of your choice. Mix gently, keeping the fish chunky.


When you are ready to serve the 'burgers', simply weigh the fish mixture into 8 even quantities. Form fishcake patties and pop each one on a roasted butternut squash slice.


Top with a second slice of roasted butternut squash.


If you are topping with crumpet breadcrumbs, season with some lemon zest and herbs and divide equally over the 'burgers'.


Bake for 10-15 minutes at 200 degrees centigrade until piping hot and crispy.

Serve with a simple green salad dressed with some balsamic vinegar or lime juice.


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