Fish Burgers (Low-Fat) Recipe #179687
I like to add in some Old Bay seasoning, but that is optional. This is a great way to use up leftover fish. You can add in some bread crumbs if you find that the fish mixture is too moist. Serve these on buns with tartar sauce, lettuce, tomatoes and onions. You can reduce the recipe to half if desired, yield is only estimated depending on the size you shape the patties.
by KITTENCAL
2 hours | 2 hours prep
12 fish burgers (approx)
- 3 lbs cooked cod (or use other white fish)
- 2 eggs, lightly beaten
- 3 tablespoons low-fat mayonnaise
- 2 tablespoons prepared yellow mustard
- 2 tablespoons melted butter
- 1/2 teaspoon mustard powder (optional)
- 1 tablespoon seasoning salt (or to taste)
- 1/2-1 teaspoon garlic powder
- 1/4 teaspoon ground red pepper (or to taste, this stuff is very hot!)
- black pepper
- 1 large green onion, finely chopped (optional)
- 2 1/2 cups finely crushed seasoned croutons (or used crushed cornflakes)
- oil (for frying)
- In a large bowl combine all ingredients except the crushed croutons; mix well to combine.
- Shape into about 10-12 patties.
- Coat each patty with the crushed croutons or crushed cornflakes.
- Place the patties on a baking sheet and chill for 2 hours.
- Pour oil to a depth of about 1/2-inch into a large heavy skillet, heat to medium heat.
- Fry the patties about 2 minutes on each side, or until golden; drain on paper towels.
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5 stars