BASS FISH BURGER

 

ABOUT 6 OZ OF SKINLESS BONELESS BASS

1 EGG

1/4 CUP DRY BREAD CRUMBS  (PANKO OR  ITALIAN SEASONED)

1 GREEN ONION FINELY CHOPPED

1 TB FINELY CHOPPED FRESH PARSLEY

2 TSP LINE JUICE 1 AND 1/2 TSP CAPERS

1 TSP DIJON MUSTARD

1/4 TSP SALT

1/4 TSP PEPPER

OLIVE OIL FOR FRYING

HAMBURGER ROLLS OR WHOLE WHEAT ENGLISH MUFFINS

4 LETTUCE LEAVES

8 SLICES TOMATO

ADDITIONAL MUSTARD FOR SERVING (OPTIONAL)

CUT CHUNKS OF RAW FISH AND MIX NEXT 8 INGREDIENTS  AND PUT INTO A FOOD PROCESSOR FOR A

FEW SECONDS UNTIL WELL MIXED

PUT A LITTLE OLIVE OIL INTO NON STICK PAN

SHAPE MIXTURE INTO PATTIES COOK OVER MED HIGH HEAT TILL BROWNED I COVER THE PAN FOR A FEW MINUTES DURING THE LAST OF THE COOKING TO MAKE SURE THE FISH IS COOKED THROUGH.

SERVE ON BUNS OR MUFFINS THEY ARE ALSO GOOD WITH BAKED BEANS ON A PLATE OR WITH EGGS OVER EASY FOR BREAKFAST