Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| ¼ teaspoon | Cayenne pepper |
| 3 \N | Spring onions; finely chopped |
| 4 mediums | White mushrooms |
| 1 tablespoon | Fresh dill; chopped |
| 2 \N | Egg whites |
| ¼ cup | Breadcrumbs |
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.