Sometimes we have leftover fish from dinner, and I’ll usually put it into a congee or miso soup the following day. But this time, I did something a little different with the leftovers.
I made delicious fish burgers that everyone loved!
It was really easy, and because the fish was precooked… it didn’t stink up the house.
Any type of fish could work in this recipe. I used leftover steelhead trout. It’s fatty and the flesh is pink-colored like salmon. You can also use either raw OR cooked fish in this recipe. If using raw fish, simply cook a few minutes longer.
Remember to dice the veggies pretty small, like a fine mince, so they cook quickly.
Enjoy these fish burgers with my delicious Probiotic Tartar Sauce.
- 2 eggs, beaten
- ¼ cup mayonnaise
- 1 tbsp. Dijon mustard
- 2 teaspoon soy sauce (or Worcestershire sauce)
- Zest of one lemon
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon sea salt
- 1 celery stalk, minced
- 1 shallot, peeled and minced
- 1 cherry pepper, seeded and minced
- 1 pound de-boned fish (can use raw or cooked)
- ½ cup fresh bread-crumbs (pulse 1-2 pieces of fresh bread in the food processor)
- ¼ cup parsley, minced
- 1 tbsp. dill, minced
- Olive oil or other oil for cooking
- Combine the eggs, mayonnaise, mustard, soy sauce, lemon zest, Old Bay and salt.
- Into that mixture, gently fold in fish meat, celery, shallot, cherry pepper, breadcrumbs and parsley.
- Form into 10 burger patties.
- Heat 3-4 tbsp. of oil in a frying pan on medium high heat.
- Place 4 fish burgers into the pan and cook 3-4 minutes on each side.
- Don’t overcrowd the pan. Fry the burgers in 2-3 batches.
- Place 2 burgers onto each plate with a dollop of Probiotic-Rich Tartar Sauce on top
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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