Fish Burgers

                    These burgers have a wonderful subtle smoky flavor due to the addition of smoked haddock. If you prefer, other smoked fish, such as cod or mackerel, would also work well.

Serves 4

• 5 oz/140 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 8 oz/225 gr cod fillet, skinned
• 8 oz/225 gr smoked haddock, skinned
• 1 tablespoon grated lemon rind
• 1 tablespoon chopped fresh parsley
• 1-2 tablespoons all-purpose flour
• 1 egg, beaten
• 1½ cups fresh white bread crumbs
• 2 tablespoons corn oil

1. Cook the potatoes in a pan of lightly salted boiling water for 15-20 minutes, or until tender, drain well and mash.
2. Chop the fish into small pieces, then place in a food processor with the mashed potatoes, lemon rind, parsley, and salt and pepper to taste.
3. Using the pulse button, blend together.
4. Shape into 4 equal-size burgers and coat in flour, cover and let chill for 30 minutes.
5. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs and let chill for an additional 30 minutes.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 4-5 minutes on each side or until golden and cooked through.
8. Place a few lettuce leaves on the bases of 4 lightly toasted whole-wheat baps, top with a burger, and a squeeze of tomato ketchup.
9. Add the lid and serve.

BON APPÉÉÉÉÉTIT