Components
- Three fillets of Saint Peter (tilapia) weighing approximately 350 grams
- Half an onion
- One egg
- 1/4 cup (teaspoon) of sifted flour
- 2 chive stems, sliced
- lemon zest bits
- 1 teaspoon of turmeric
- Half a teaspoon of ground coriander seeds
- 1 teaspoon of salt
- oil according to preference
Ready state
- Prepare in advance: peel and chop the onion into medium-sized cubes; cut the fish fillets into smaller pieces to make crushing easier; crack the egg into a small bowl and whisk it. Grate the lemon zest carefully, avoiding the white pith, which can add bitterness to the dish.
- Put the fish pieces in the processor and blend thoroughly until shredded—if needed, pause and stir with a spoon to ensure even shredding. Add the onion, lemon zest, turmeric, coriander, and salt, then pound until a smooth mixture forms. Lastly, add the egg and blend briefly to combine.
- Place the fish dough into a large bowl, add the chopped spring onions and breadcrumbs, and mix thoroughly until the dough reaches the right consistency—it should fall from the side of the bowl but remain moist.
- To shape: wet your hands with water, take a piece of dough and roll it into a ball slightly bigger than a ping-pong ball; gently flatten it to form the burger and place it on a tray. Repeat this process with the remaining dough.
- Use a frying pan, ideally non-stick, over medium heat. While it heats, mix water with 1 teaspoon of olive oil and place as many burgers as fit in the pan. Lower the heat and cook for 3 minutes on each side. Flip again and cook for an additional minute on each side to prevent burning or undercooking. Move the burgers to a plate, add more olive oil to the pan, and repeat the process with the remaining burgers. Serve immediately.
Suggestion:
Burgers are delicious when paired with a white bean dip and chayote pickles.
