Fishcake Burger

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 m.-large onion(s), red
• 4 stalks of parsley, flat
• 500 g fish fillet(s), boneless (e.g. pollock, cod, whiting, pollack, wolffish)
• 10 tbsp breadcrumbs
• 1 egg(s)
• 1 tbsp lemon juice
• 1 large tomato(s)
• ¼ cucumber(s)
• 4 rolls (burger buns or round Kaiser rolls)
• 8 tbsp Remoulade (Hamburger or other according to taste)
• 4 leaves of lettuce (iceberg or similar)
• salt and pepper
• Clarified butter, or oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For the meatballs: Drain the fish fillet well or pat dry, then roughly dice. Peel and dice the onion. Tear and chop the parsley. Chop the fish, onion, and parsley in a food processor or chop everything very finely with a knife. Place the fish mixture in a bowl with the egg, 5 tablespoons of breadcrumbs, and lemon juice. Season with salt and pepper to taste (if you like, you can also add a finely chopped clove of garlic to the mixture). Knead the mixture together and form 4 meatballs. Toss in the remaining breadcrumbs. Fry slowly in a sufficiently large pan with clarified butter or oil over medium heat for about 5 minutes on each side. Do not turn until a crust has formed on the bottom. In the meantime, peel the red onion and slice it into thin rings. Thinly slice the cucumber and tomato, cut open the bun, spread the bottom half with remoulade, place a lettuce leaf on top, place the meatball in the bun, and top with tomato, cucumber, and onion to taste. If you like, you can also use ketchup or barbecue sauce, or a slice of cheese, but that’s purely a matter of taste. This goes best with a crisp leaf salad with Sylt dressing.