I threw together this fish burger recipe on a whim one night when I wanted something tasty and was surprised at how delicious it turned out! Spices not only taste good, but they are also antimicrobial and can aid in healing. Cumin and garlic are especially good when one has Lyme; cumin helps the body detoxify and garlic has natural antibacterial properties – so feel free to add more to taste.
- 2 eggs
- 1/2 cup ground Beanitos (restaurant style) OR 1/2 cup almond meal
- One package (400 grams) Highliner haddock frozen fish fillets – thawed overnight in the fridge
- ½ teaspoon salt
- 1/4 teaspoon crushed red chili pepper
- 1 teaspoon coriander seed
- 1/4 teaspoon fennel seed
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/4 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon dried ginger
- 2 cloves garlic, minced
In nonstick skillet, bring 2 cups water to boil; add haddock. Reduce heat, cover and simmer, turning once, until fish flakes easily when tested, 3 minutes. Drain water thoroughly and move fish to bowl; let cool. Using fork, mash into flakes.
- In a mortar and pestal, add salt, crushed chilis, coriander seed and fennel seed. Grind until fine. Add in remaining spices and mix together.
- Finely crush beanitos using a coffee grinder or mini food processor.
- In large bowl, whisk egg.
- Pour spices, beanitos and egg into bowl of fish and mix until blended.
- Divide mixture into 4 equal portions; flatten each into patties.
In large nonstick skillet, heat oil over medium heat; cook patties, turning once, until golden and firm, about 3 minutes each side.