Seafood burgers

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.

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