(Ready in about 20 minutes | Servings 4) The scallions and Parmesan in this easy haddock burger recipe pair wonderfully with chili powder. Serve on keto burger buns, if desired. Per serving: 174 Calories; 11.4g Fat; 1.5g Carbs; 0.2g Fiber; 15.4g Protein; 0.3g Sugars
用料
| sunflower oil葵花籽油 | 2 tablespoons 汤匙 |
| smoked haddock烟熏黑线鳕 | 8 ounces 盎司 |
| egg鸡蛋 | 1个 |
| Parmesan cheese, grated 碎帕尔马干酪 | 1/4 cup 杯 |
| chili powder 辣椒粉 | 1 teaspoon 茶匙 |
| dried parsley flakes 干欧芹 | 1 teaspoon 茶匙 |
| scallions, chopped 葱末 | 1/4 cup 杯 |
| fresh garlic, minced 蒜蓉 | 1 teaspoon 茶匙 |
| Salt and ground black pepper盐和黑胡椒 | to taste 适量 |
| 4 lemon wedges柠檬🍋 | 一分为四 |
Smoked Haddock Fish Burgers的做法
Heat 1 tablespoon of oil in a pan over medium-high heat. Cook the haddock for 6 minutes or until just cooked through; discard the skin and bones and flake into small pieces.
Mix the smoked haddock, egg, cheese, chili powder, parsley, scallions, garlic, salt, and black pepper in a large bowl.
Heat the remaining tablespoon of oil and cook fish burgers until they are well cooked in the middle or about 6 minutes. Garnish each serving with a lemon wedge.
