Haddock burgers

Haddock burgers

Haddock burgers with stamnagathi weeds and piquant mayonnaise


  1. Defrost the haddock fillets following the instructions.
  2. Strain well to remove water.
  3. Pass the fish through the blender to be able to mould it into burgers later.
  4. Empty the ground fish in a large bowl, which will be used to empty and mix all ingredients.
  5. Beat 3 eggs.
  6. Add in the bowl the herbs (parsley and dill), the spring onion (or the leek), the seasonings, the beaten eggs, the quaker oats and the hard tack.
  7. Work the mixture with your hands.
  8. Finally pour two spoons of olive oil and the lemon zest and knead again.
  9. Fix taste with some salt and pepper.
  10. Shape into flat burgers and leave the burgers in the fridge for 30 minutes.
  11. Remove from fridge, baste with olive oil and grill them on both sides until the become golden brown.
  12. Serve warm with mayonnaise sauce and weeds (check relevant recipes)


  • 750 grams of defrosted or fresh haddock
  • 2 spring onions, finely cut (or 1 medium leek, finely cut)
  • 3 eggs
  • 1 tea cup of hard tack and quaker oats (half and half)
  • Zest of one lemon
  • 1 tea cup of dill, finely cut
  • 1 tea cup of parsley, finely cut
  • 1 tspn of ground coriander seeds
  • Ground pepper
  • Salt


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