500g white fish fillets
2 tbspn chopped fresh parsley
2 tbspn chopped fresh dill
2 tbspn Lemon Juice
1 tbspn Capers finely chopped
2 finely chopped gherkins
350 potatoes cooked and mashed
plain flour for dusting
2 tspns MCT Oil
4 (low fat) hamburger buns (no seeds)
lettuce leaves
2 roma tomatoes sliced
Place the fish in a frying pan and cover with water. Slowly heat the water, do not boil, Cook covered
over low heat until just cooked. Drain, place in a bowl and flake with a fork. Add the parsley, dill
lemon juice, capers gherkin and potato, season and mix well. Shape into four patties. Dust with flour
and refrigerate for 1 hour.
Heat the MCT Oil in a large non stick frying pan, add the patties and cook for 5-6 minutes on each
side or until well browned and heated through. Meanwhile cut the buns in half and toast under a grill.
Put some lettuce leaves, a few slices of tomato and a patty. Cover with the bun tops and serve
2 tbspn chopped fresh parsley
2 tbspn chopped fresh dill
2 tbspn Lemon Juice
1 tbspn Capers finely chopped
2 finely chopped gherkins
350 potatoes cooked and mashed
plain flour for dusting
2 tspns MCT Oil
4 (low fat) hamburger buns (no seeds)
lettuce leaves
2 roma tomatoes sliced
Place the fish in a frying pan and cover with water. Slowly heat the water, do not boil, Cook covered
over low heat until just cooked. Drain, place in a bowl and flake with a fork. Add the parsley, dill
lemon juice, capers gherkin and potato, season and mix well. Shape into four patties. Dust with flour
and refrigerate for 1 hour.
Heat the MCT Oil in a large non stick frying pan, add the patties and cook for 5-6 minutes on each
side or until well browned and heated through. Meanwhile cut the buns in half and toast under a grill.
Put some lettuce leaves, a few slices of tomato and a patty. Cover with the bun tops and serve
Little Leakers
Fish Burgers
