Fish burger recipe

A simple homemade fish burger ready to serve in floury white roll with a spoonful of tartare sauce. 

These fast fish burgers are so quick and simple to make, it's really just a two-step process. Just whizz all the ingredients up together, then fry them. The burgers themselves only have four ingredients: flakey, fleshy fish plus lemon, parsley and capers. These simple Mediterranean flavours enhance the taste of the fish and give it a delicate piquancy. We find it's worth adding a few capers into the mix even when we're serving up to picky eaters who claim they don't like them. Try adding them to the food processor and zapping them a few times before you add in the fish so get them very finely chopped.

Ingredients

• About 400g (14oz) white fish fillet, skinned (we tried it with coley, hake and pollack)
• 5 tbsp chopped fresh parsley
• 1 rounded tbsp capers, rinsed
• Zest of 1 large lemon
• Salt and ground black pepper
• 1 tbsp olive oil
• A little flour
• To serve: Soft roll or rustic bread, salad leaves, sliced cucumber and tartare sauce

Method

1. Finely chop the fish or put it in a food processor and whizz briefly, so that it’s still chunky. Add the parsley, capers, lemon zest and seasoning. Squeeze the mixture well in your hand to drain out any water, then shape into 3 burgers about 9cm (3½in) in diameter. Chill to firm, if you have time.
2. Heat the oil in a pan, sprinkle a little flour on burgers. Cook them over a low to medium heat for about 3 mins each side, until browned and just cooked. Serve in the roll or bread, with salad and tartare sauce.

Top tips for making fast fish burger

For the freshest fish at the best price, frozen is a great option. Frozen food used to have a bad reputation but it's unfounded. It's actually good for the environment as there is less wastage, and it's cheaper than fresh fish. You get the best flavour as the fish is frozen when it first caught, making it fresher than 'fresh' fish from a chiller cabinet. If the fish comes in sealed plastic wrap, defrost it by submerging it in a bowl of cold water for 20-30 minutes before use.

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