🐟 Fish Burger with Garlic, Leek, and Chickpeas
Ingredients (Makes 4 burgers):
For the Patties:
-
400g white fish fillets (e.g. cod, haddock, or pollock), skinless & boneless
-
1 small leek, finely chopped
-
2 garlic cloves, minced
-
1 cup cooked chickpeas (or canned, drained)
-
1 egg
-
½ cup breadcrumbs (plus more if needed)
-
Zest of 1 lemon
-
1 tbsp fresh parsley or dill (optional)
-
Salt and black pepper, to taste
-
Olive oil, for frying
For the Salad:
-
2 cups mixed baby leaf greens (spinach, rocket, etc.)
-
½ cucumber, thinly sliced
-
1 tbsp olive oil
-
1 tsp lemon juice
-
Salt & pepper
To Serve (optional):
-
Burger buns or lettuce wraps
-
Tzatziki, garlic mayo, or yogurt sauce
🧑🍳 Instructions:
1. Cook the Leek and Garlic:
-
In a pan, heat 1 tbsp olive oil over medium heat.
-
Sauté the chopped leek and garlic until soft and fragrant (about 5 minutes).
-
Let cool slightly.
2. Prepare the Patty Mix:
-
In a food processor, pulse the fish until finely chopped.
-
Add chickpeas, cooked leeks/garlic, egg, breadcrumbs, lemon zest, herbs, salt, and pepper.
-
Pulse until combined but still slightly chunky. If too wet, add more breadcrumbs.
3. Form the Patties:
-
Shape the mixture into 4 even patties.
-
Chill in the fridge for 15–20 minutes to firm up.
4. Cook the Patties:
-
Heat a little oil in a non-stick skillet over medium heat.
-
Cook patties 4–5 minutes per side, until golden brown and cooked through.
5. Make the Salad:
-
Toss baby leaves and cucumber in olive oil, lemon juice, salt, and pepper.
6. Assemble and Serve:
-
Serve patties on burger buns or lettuce wraps with sauce.
-
Plate with fresh salad on the side.
Would you like a version of this recipe that’s gluten-free or dairy-free?