Description
Sandwiched between bread and loaded with vegetables, these juicy fish patties are filling and full of flavor.
Ingredients
Scale
- 400 grams uncooked hoki (14 ounces) (or other fish of choice, bones removed)
- 1 medium sized potato
- 1 large handful of dill, roughly chopped
- 1 large handful parsley, roughly chopped
- 1 clove garlic
- 1/2 red onion, roughly chopped
- 2 tablespoons capers
- zest 1/2 lemon
- 1/3 cup (or more) polenta for crumbing
Instructions
- Cut the potato into rough even peice and place in a pot with ample water to boil. Once the potato is tender drain the water and set aside to cool a little.
- Place the remaining ingredients (except the polenta) in a blender and then add in the potato. Blend till well combined. Using your hands to form mixture into patties the size of hamburgers. Once they are all made place the polenta onto a plate and roll the patties in the polenta to crumb. You may want to pat them a little to ensure the polenta sticks well.
- Heat a frying pan with a little heat stable oil such as coconut, unrefined rice bran or macadamia nut oil. You could also cook these on the BBQ. Pop the patties into the pan and cook on a medium heat until cooked through roughly half way.The underside should be a nice golden brown. Flip over and cook through on the other side.
- Once cooked, either eat straight away with salad or in a burger as seen here, or allow to cool and freeze for meals later on.
- Category: Main