Cod Burger
| 11 |
18 |
294 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
8 min |
1
|
Ingredients
|
100 gm
|
Haddock
|
|
50 gm
|
Avocado
(slices)
|
|
1 dash
|
Black pepper
(to taste)
|
|
1 tbsp
|
Coconut oil
|
|
30 gm
|
Button mushrooms
(chopped)
|
|
1 tbsp
|
Dill, fresh
(chopped)
|
|
1 tbsp
|
Water
(more if neeed)
|
|
1 pinch
|
Sea Salt
(to taste)
|
|
40 gm
|
Zucchini
(finely chopped)
|
|
20 gm
|
Ryvita Crispbread, Rye
(crumbled)
|
|
50 gm
|
Sourdough Rye Bread
(optional)
|
Instructions
1. Ground the fresh fish in a food processor along with the herbs and spices and water.
2. Heat up a pan with coconut oil and sauté the mushroom and some of the zucchini.
3. Add the vegetables (leave some pieces of zucchini to use later) to the food processor and blend for a few seconds with the fish.
4. Form 2 burgers with the mixture, cover with rye crumbs, and fry in the same pan, about a minute a side over medium heat.
5. Serve the burgers on some fresh avocado slices and a sourdough rye bread (optional).
Enjoy!
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
