Sunday, June 12, 2011
I served this with Scalloped Tomatoes from Smitten Kitchen. The recipe comes from Canadian Family magazine, Summer 2011.
Makes 6 burgers.
1 tblsp chopped garlic
2 inches fresh ginger, peeled and chopped
1 1/4 lbs tilapia filets
3 tblsp soy sauce
1 egg white
4 green onions
1/2 cup red pepper, seeded and diced
Red onion slices
In a food processor, chop garlic and ginger. Cube fish and add to food processor, pulsing until everything is the consistency of ground meat.
Stir in soy sauce, egg white, green onion and red pepper. The original recipe also had you add 3 tsp sesame oil, but I chose not to. Form into 6 patties and place in fridge for 30 minutes to chill.
Heat a large non-stick skillet on medium high heat and add a bit of olive oil. Pan fry patties for 6-8 minutes each side (until cooked through). If the edges are burning, turn the heat down (duh).
Assemble burger. Mayo on one bun, mango chutney on the other, lettuce, red onion, whatever else you want to add...
The original recipe also suggest eating it with pea shoots and chopped pickled ginger. Also, they suggest it would taste awesome with honey wasabi mustard (which I'm going to have to try.
Honey Wasabi Mustard
1 tblsp honey
1 tsp wasabi
t tblsp Dijon mustard