John’s Fish Burgers

John’s fish burgers, made from leftover white fish, were the silver lining of the crappy sauteed recipe we tried out last weekend. Served with saffron lemon aoli (recipe to follow).

9.5 oz leftover fish

1 yellow onion

4 cloves of garlic

1 tablespoon butter

1/2 cup mayo

1 tablespoon mustard

1/4 cup parsley

Panko breadcrumbs

olive oil

Slow cook / sweat the minced garlic and onions in butter.

Pull fish apart so flaky and in small-ish bits, no skin, no bones, etc.
In a bowl mix all ingredients and season with salt and pepper.

Make 1/4 cup patties of fish mixture, dredge in panko, pan fry in a
small (used squirt bottle, possibly 1 tbsp?) amount of olive oil.

If you have trouble making the patties stick together adding panko /
mayo to the mixture to make it more maleable seems to work. I ended up dredeging in panko, finding a bad consistency and remixing the
mixture. I also started with 1/4 cup mayo and worked up to 1/2 cup
because it wouldn’t stick otherwise.

Made 7 patties (slider size)

I used leftover fish for this and as such used the measurements I had.

1 yellow onion
4 cloves of garlic
1 tablespoon butter

Slow cook / sweat the minced garlic and onions in butter.

9.5 oz leftover fish
1/2 cup mayo
1 tablespoon mustard
1/4 cup parsley

Pull fish apart so flaky and in small-ish bits, no skin, no bones, etc.
In a bowl mix all ingredients and season with salt and pepper.

Panko breadcrumbs.

make 1/4 cup patties of fish mixture, dredge in panko, pan fry in a
small (used squirt bottle, possibly 1 tbsp?) olive oil.

If you have trouble making the patties stick together adding panko /
mayo to the mixture to make it more maleable seems to work. I ended up
dredeging in panko, finding a bad consistency and remixing the
mixture. I also started with 1/4 cup mayo and worked up to 1/2 cup
because it wouldn’t stick otherwise.

Made 7 patties.

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