Today Nelleke share’s what sounds like the most delicious take on Mini Fish Burgers. I’m usually a beef burger kinda girl but as I read over this recipe I found myself salivating over the thought of this delicious ingredient combination!
Yummy mini fish burgers. Photo courtesy of SPAR Savour Magazine and Future Media Group. Food styled by Nelleke Elston.
This is what she says about her childhood and finding GOOD fish:
“I was born in a small town on the Namibian coastline where we lived simply but beautifully, on fresh seafood and salty air. My older brothers and my father have a passion for the ocean and their catches are still frequently transformed into delectable dishes in my mother’s or my kitchen. I really have a love for eating fresh fish and have been spoilt in that I can count the times I’ve bought fish in a shop on my right hand: The best advice I can give is: fresh, fresh, fresh! Find a trustworthy local fishmonger where you can buy ethical, fresh fish for your family.
Fish really is brain food, due to the fact that it contains the Omega-3 oils that are essential for optimum brain development. Making a regular habit of giving your children fish (especially oily fish like salmon and tuna) is a great idea. There are so many ways to make food that is healthy for your kids appealing to them. By simply making cooking fun and serving colourful, kiddie-sized meals, it will become more attractive to your little ones. So get them involved in the kitchen!
The soft bap rolls for the burgers buns, can be replaced with a brown roll to include more fibre in their meal. These mushy peas are also a trick I am dying to share, and will hopefully have your kids asking for More peas please!.
Preparation time: 30 minutes
4 soft bap rolls/ brown rolls, quickly heated in the oven
400g soft white fish like Hake or Kingklip
1 ½ cups bread crumbs
100 ml finely grated parmesan cheese
Flour, for dusting
4 eggs, whisked with a pinch of salt
For the mushy peas:
1 cup frozen peas, defrosted
1 potato, diced
In a small pot, boil the potato in salted water until soft. Drain off the water, add the peas and while stirring, heat them for a further 2 minutes in the pot.
Mash the potato and the peas together and season it with salt.
Mix the grated parmesan with the breadcrumbs.
Cut the fish fillets into goujons and coat them in flour.
Dip the fish pieces in the egg mixture and then in the crumbs.
Fry the fish on a medium heat in cooking oil until golden and cooked through.
Cut the rolls in half and make the mini burgers with mayonnaise, the fish pieces and mushy peas on top.
Serve warm and enjoy!
I don’t know about you but i will certainly be giving these a try very soon! It’s such a fun way to do fish don’t you think?