Fish Burgers

[Madkanu]

This week’s fishing expedition resulted in a smallish sergeant baker that I filleted and then skinned. When I got home I realised just how boney it was (admittedly I had been warned) and by the time I managed to debone it I was left with 6 thin strips of meat. I decided to turn these into fish burgers. 
 

This being my first attempt at fish burger patties, I thought I would post the result here. They turned out pretty well but I’m interested in others’ experience and preferences. 

Ingredients:

120 g fish - diced into roughly 0.5cm pieces

1/3 of a large dill pickle - finely diced

6g ginger - finely chopped

1/2 a large clove of garlic - finely chopped

1 egg

About 1/2 to 1 cup panko bread crumbs

salt and pepper (you know best how much you’ll want)

 

Method:

In a medium sized mixing bowl first whisk the egg

Add the fish, pickles, ginger, garlic and salt and pepper and about half of the bread crumbs

Start mixing everything together with your hands and begin forming the mixture into a ball.  Keep adding more bread crumbs a bit at a time until you are able to form a ball that holds together.

Divide the mixture in two and form 2 patties.

I happened to make these after breakfast and so put them in a container in the fridge for a few hours.  I ate one the first day which I cooked on the stovetop in a lightly oiled grill pan.  The second I grilled the next day on a gas grill.  Both methods worked well.

A few pictures below in case you want to eyeball the quantities.

In my case the pickles were a substitute for capers which was my original plan but I didn’t find in our fridge.  You may want to try something else to add acidity like lemon juice.

 

An idea of how much of the breadcrumbs I started with.  I probably wound up adding about this much again before the mixture really held together.

Edited July 2, 2023 by Madkanu

[zmk1962]

A bit of effort but Looks the goods Rob … thanks for posting. 
cheers Zoran

[bessell1955]

It looks very yummy!

[big Neil]

I have never eaten Sgt Baker but have made Salmon rissoles years ago. Much the same process except I have used some finely chopped brown onion and a small amount of finely diced shallots. Works ok with Tailor too, provided the fish is fresh (I don't rate either of them at all, once frozen).

Thanks for taking the time to share YOUR recipe.

Cheers, bn