Pike burgers

Makes 12

Since the pike is very hard to debone and mild in flavour, it is better to mince it. Adding heavy cream yields delicious fish burgers.

 

0.5 kg minced pike
50 g onion, peeled weight
2-3 garlic cloves
1 larger potato
0.75 dl 35% heavy cream
1.5 tsp salt
pepper, oregano, hyssop
oil for the pan

 

Mince the onion and garlic and grate the potato finely. Combine the minced pike, add the heavy cream and seasonings. If the mixture is too dry, add a bit of water. The raw burger mix should be soft to make it easy to shape into patties.

Fry two to three minutes per side on medium heat.

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