This recipe makes soft and moist burgers that are delicious with rice... I think back home in Malaysia we call it 'bergedel'... You can use any kind of fish (haddock, coley or whiting) but if you use fresh fish, you have to steam it first before crumble it coarsely...
2 potatoes - peeled and washed
half cup fried onion
1 tin of chunk tuna in brine
some spring onion-finely chopped
some fresh coriander / celery leaves - finely chopped
1 chilies - finely chopped (I omit this because don't have any stock)
fresh ground black pepper
1 cup fresh white breadcrumbs
1 egg separate the yellow and white
Vegetable oil, for shallow frying
- Slice the potatoes thinly and deep fried until lightly golden. Toss the oil and let it cool.
- Mashed the potatoes.
- Sieve tuna's from the brine and crumble it coarsely in a large bowl, using a fork.
- Mix in the mashed potatoes and all other ingredients except for the white yolk and the breadcrumbs.
- Season with salt and ground black pepper.
- Knead well by hand until the ingredients are thoroughly combined. Divide the mixture into 4 large balls or 8 small balls equally.
- Take one ball and throw and press it from one hand to the other a few times to remove any air.
- Then shape it into a 2 cm thick burger. Repeat with the remaining balls.
- Heat oil in a frying pan (it's up to you either want to deep fry it or just put a little oil)
- Dip the burgers in the white egg one by one, then coat with the breadcrumbs.
- Shake and let it well coated and repeat with the remaining burgers.
- Fry over medium heat until golden browned on one side, then turn over.
- Place the burger on the kitchen towel, let it set and served.
- Serve as an appetizer or as a side dish, with chili sauce.