This dish can be prepared from cod, pollock, haddock. Your child doesn’t like fish? Try to cook these burgers 🙂
Make mince from a fish (previously having removed bones and fins). You can remove skin also (without skin the burgers will look more white). Add fresh white bread in proportion 1/3-1/4 of bread on 2/3-3/4 of mince, or even better add instead fresh bread dried bread (just leave several slices for one night on a plate in the open air). Dried bread before addition to mince is necessary to put for a minute in cold or warm water. Why dried bread is better? Just fresh bread tends to stick lumps together that can be felt in ready burgers. Dried and then soaked bread gives ideal consistence and gentle rich taste.
Also add salt, a pinch or 2 on 1 handful of the mince. And it is desirable to add fresh or dry herbs: parsley, fennel, dill, oregano, basil + black pepper and paprika. All this you can put together or separately – on your choice 🙂 Experiment! 🙂
It is possible to cook the burgers and without bread, but in this case it is necessary to add to the mince potato starch or corn starch or all-purpose flour, proportion on 200 g (1/2 pound) about 2/3 tbsp of flour or 1/2 tbsp of corn starch or 1/4 tbsp of potato starch. Also it is possible to add 1 egg approximately on 400-500 g (1 pound) of mince instead of bread/flour/starch (without egg/bread/flour/starch the burgers will collapse) – but I don’t like egg smack in a burgers. You can try 🙂
It is also desirable to roll the burgers in flour before frying, but if you count each calorie don’t do it 🙂
Fry on a middle temperature under a cover on any vegetable oil several minutes on each side (everything depends on a size of burgers, a stove, a pan and chosen temperature). You will love it! 🙂