Herby Fish Burgers

Ingredients

225g (8oz) smoked cod or haddock fillet, fresh or defrosted, skinned and finely cubed
225g (8oz) coley or whiting fillet, fresh or defrosted, skinned and finely cubed
225g (8oz) cooked mashed potatoes, cooled
2 spring onions, finely chopped
1-2 x 5ml spoon (1-2 teaspoons) fresh chopped parsley
1 egg, beaten
flour, for dusting
30g (1oz) Parmesan or Cheddar cheese, grated
115g (4oz) breadcrumbs
sunflower oil, to baste

Serves 6-8

NUTRITIONAL VALUES PER PORTION (APPROX) 199 Kilocalories; 19g Protein; 22g Carbohydrate; 5g Fat; 1g Fibre.

Method
Pre-heat grill
In a large bowl combine all the ingredients together except the flour, cheese and breadcrumbs.
Divide the mixture into 6-8 portions.  Dust hands well with flour and shape into rounds and then flatten into a `burger' shape.
Mix together the grated cheese and breadcrumbs.  Coat the fish burgers in the cheese and breadcrumb mixture.
Wrap each burger individually in a 20 x 20cm (8" x 8") sheet of greaseproof or wax paper, freeze for a least 2 hours or overnight.
Grill the burgers under a moderate heat for 15-20 minutes, turning once, basting lightly with the oil.
Serve in bread roll with tomato, a spoonful of relish and a side salad.