Ingredients

• 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

Instructions

• Defrost the haddock fillets following the instructions.
• Strain well to remove water.
• Pass the fish through the blender to be able to mould it into burgers later.
• Empty the ground fish in a large bowl, which will be used to empty and mix all ingredients.
• Beat 3 eggs.
• 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.
• Work the mixture with your hands.
• Finally pour two spoons of olive oil and the lemon zest and knead again.
• Fix taste with some salt and pepper.
• Shape into flat burgers and leave the burgers in the fridge for 30 minutes.
• Remove from fridge, baste with olive oil and grill them on both sides until the become golden brown.
• Serve warm with mayonnaise sauce and weeds (check relevant recipes)