A great benefit of homemade fish burgers is, you choose the oil used for making them. Fish does not have to be deep-fried to be delicious.
Your family will benefit from healthy seafood.
Deep-fried fish is not common in Norway, poached fish is our alternative - tasty and lean. Yum! However, we do saute some fish in butter, especially trout, mackerel, cod, flounder, and sometimes salmon fillets.
In the mood for a fish sandwich? Load up a bun with a fish pattie and all the condiments you like. Bingo! You have a Fish Sandwich! Enjoy!
Place the fiskekaker on a cookie sheet and once they are frozen stick them in a freezer bag and keep them for later use. They will be easy to remove without sticking together.
I was a little heavy-handed with the butter when I made these fishpatties. If you want to get rid of the extra butter/oil place the patties on a few sheets of paper towels when they are done cooking to absorb the excess.
It's great to have a stash of fish patties in the freezer for a quick sandwich for lunch or an easy meal for dinner.
1 lb fresh or frozen haddock, cod, or whiting.
1 cup milk (approximately)
2 tablespoons corn starch
1 tablespoon flour
1 teaspoon chopped fresh chives
1/8 teaspoon freshly ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground white pepper
Extra virgin olive oil or organic extra virgin coconut oil for frying.
Place cut-up fillets in a food processor. Add flour, salt, spices, and an egg. Add milk gradually. Mix 1 minute. Use a large spoon to form patties and place in a pan lightly coated with Extra Virgin Olive Oil. Cook both sides until light golden brown.
Another method is to apply a light coating of EVO on a baking sheet and pop them in the oven at 350°F. for 10 minutes. Turn patties and finish baking until done.
If you make a double batch; freeze individual patties to have lean seafood burgers on hand for quick meals.
Serve with heaps of steamed vegetable, sauteed onions, mushroom, and garlic and why not, a spinach salad.
Enjoy deliciously skinny fish patties and stay lean and healthy.
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