Fish cakes or beefburgers?!

Fish cakes or beefburgers?

Does anyone know how to make either salmon or tuna fishcakes and beefburgers made with mince meat?

Try the following

Tuna fishcake

? French baguette
85g-110g/3-4oz tuna steak, chopped
? red chilli, finely chopped
salt and freshly ground black pepper
2 tbsp olive oil

Method
1. Place the bread into a food processor and blend to form fine breadcrumbs.
2. Place a handful of the breadcrumbs into a bowl and add the tuna, chilli and seasoning. Mix together and then shape with your hands to make a pattie.
3. Heat the oil in a non-stick frying pan and fry for 2-3 minutes on each side. Serve

or Fishcakes
150g/5?oz tinned tuna, drained
25g/1oz spring onions, chopped
pinch chilli flakes
salt and freshly ground black pepper
? egg
80g/2?oz breadcrumbs
1 tsp olive oil

Method
1. Mix the tuna, spring onions and chilli flakes together and season. Dip in the egg and coat in the crumbs.
2. Pan fry for 5-8 minutes or until cooked through.
3. Serve.

or Salmon fishcake with fried egg
100g/3?oz new potatoes, cooked
2 tsp fresh dill, finely chopped
30g/1oz smoked salmon, chopped
salt and freshly ground black pepper
flour, for dusting
2 tbsp olive oil, plus extra for drizzling
55g/2oz chorizo, chopped into cubes
1 free-range egg
sprig of parsley
salt and freshly ground black pepper

Method
1. Place the potatoes into a bowl and crush with the back of a wooden spoon.
2. Add the dill and smoked salmon and season with salt and freshly ground black pepper.
3. Using your hands, shape the mixture into two patties and dust with the flour.
4. Heat one tablespoon of the olive oil in a fryingpan over a high heat and fry the fishcakes until golden brown on
both sides. Keep warm.
5. Heat another sacuepan and fry the cubed chorizo until crisp. Keep warm.
6. Heat the remaining tablespoon of olive oil in a frying pan over high heat and fry the egg, until cooked to your
liking.
7. Place the fishcakes one on top of the other, onto the centre of a serving plate and top with the fried egg and a sprig of parsley.
8. To serve, arrange the chorizo around edge of plate and drizzle with oil

or Smoked salmon fishcake
For the fishcake
200g/8oz lightly smoked raw salmon, torn
150g/6oz canned Jersey new cooked potatoes, drained and sliced
1 tsp unsalted butter
2 tbsp double cream
1 tsp chopped fresh dill
1 tsp horseradish
a dash of Tabasco sauce
a pinch of salt
To serve
2 x 1 tsp Greek yoghurt
2 sprigs fresh dill

Method
1. In a medium bowl, mix the salmon with the remaining fishcake ingredients, except the potatoes.
2. Divide the salmon mixture into six portions and the potatoes into four portions.
3. Place two 7.5cm/3in cooking rings in a small frying pan.
4. Place one sixth of the salmon mixture into the bottom of each ring, and press down with the back of a spoon. Top each with a quarter of the potato slices. Spoon another sixth of the salmon mixture onto the potatoes, then top with a quarter of the potato slices again. Finish with a layer of salmon. The fishcake should come up to the top of each ring.
5. Drop the butter into the pan and place the pan on the heat.
6. Fry the fishcakes for 1-2 minutes on each side.
7. Using a fish slice, transfer the fishcakes to small serving plates.
8. Remove the rings from the fishcakes, and wipe the plates with a clean cloth.
9. Serve garnished with a spoonful of yoghurt and a sprig of dill

or Beef burgers
1kg/2?lb minced beef
1 large onion, grated
3 tbsp fresh parsley and thyme
salt and pepper, to taste

Method
1. Preheat the barbecue to hot.
2. Place all the ingredients in a large bowl and mix together with a fork.
3. With wet (and clean) hands, shape the meat into flattish rounds of an equal depth to ensure even and thorough cooking.
4. Cook on the barbecue for approximately 5 minutes on each side - the burgers should be brown in the middle as well as on the outside

or Spicy beef burger
450g/16oz lean beef mince
2 garlic cloves, crushed
1 tsp tomato ketchup
1 tsp mustard
1 egg, lightly beaten
1 red chilli, finely chopped
1 small onion, finely diced
2 spring onions, sliced
handful basil leaves, chopped
olive oil for frying

Method
1. In a large bowl mix together the mince, garlic, tomato ketchup, mustard, egg, chilli and onion.
2. Dive in with your hands and mix until the ingredients are well blended.
3. Just before cooking, add the spring onions and basil to the mixture and divide into four patties.
4. Heat a little olive oil in a large non-stick frying pan and fry the burgers.
5. Turn them once only, cooking for about 5-6 minutes each side. (Alternatively you can cook them under a grill for the same time turning half way through.)
6. Serve with burger buns and salad.