Place the fish in a sustenance processor and heartbeat until the point that it achieves the consistency of ground hamburger. In an extensive bowl, consolidate the ground fish with the garlic, ginger, soy sauce, scallions, chime pepper, sesame oil and barbecue flavoring. Shape the meat into 4 substantial patties.
Warmth 1 tablespoon of vegetable oil in a vast nonstick skillet over high warmth and 1 tablespoon of vegetable oil in a medium nonstick skillet over medium-high warmth.
Add the fish patties to the extensive skillet and cook for 2 minutes on each side for uncommon, or for 4 minutes on each side for well done. While the burgers work, saute the mushrooms for 5 minutes in the medium skillet. At the point when the mushrooms are delicate, salt them to taste.
To collect the burgers, spread the move bottoms with the wasabi mustard; top with the lettuce, burgers and mushrooms. Slather the bun finish with the mango chutney and set up. Go around additional mustard and chutney at the table, if wanted. Serve the fish burgers with cured ginger and root vegetable chips.
- 1 – 4oz can low sodium Tuna (packed in water), drained
- 1 – Tbsp grated fresh Ginger
- 2 – Tbsp milled Flaxseed
- 1 – Egg White
- 1/8 – Cup chopped Onions
- Pinch Black Pepper to taste
Combine all ingredients into a mixing bowl and mix until well combined.
Form the mixture into two patties.
Place patties on a lightly greased skillet. On medium heat, cook for 5 minutes on one side, flip and cook for another 5 minutes until browned.
- Calories: 211
- Protein: 29.6g
- Fat: 7.1g
- Carbs: 8.4g