Yield: 4 servings
|227 grams||Medium sized shrimp; boiled for 30|
|\N \N||; seconds, peeled and|
|\N \N||; veined|
|227 grams||Orange roughy; cut into small|
|\N \N||; pieces (see note)|
|¼ teaspoon||Cayenne pepper|
|3 \N||Spring onions; finely chopped|
|4 mediums||White mushrooms|
|1 tablespoon||Fresh dill; chopped|
|2 \N||Egg whites|
Preheat the oven to 200C/400F. Place half of the shrimp and half of the roughy in a food processor and process 10 pulses; transfer to a large bowl.
Repeat with the remaining shrimp and fish. Sprinkle with the salt and cayenne pepper.
Place the onions, mushrooms and dill in the processor and pulse 5 times.
Add to the seafood, pour in the egg whites and mix well. Form into 4 patties and set aside.
Spread the bread crumbs out on a plate. Place the patties on top and press firmly, coating both sides with the crumbs, and transfer to a baking sheet.
Bake for 10 minutes in a preheated oven.
To serve: Serve 1 burger per diner, with a steamed vegetable like broccoli and mashed potatoes on the side.
Converted by MC_Buster.
NOTES : Orange roughy is a thick, dense white fillet of deep-water fish from the Northeast coast of New Zealand that is readily available.
Converted by MM_Buster v2.0l.