ASIAN FISH & SHRIMP BURGERS
2 filets white fish
1 cup medium shrimp (approximately 10)
1/2 cup chopped onion
1 garlic clove, grated
Gomachio (see link)
1 cup Panko , divided
3 tbsp Japanese vinaigrette (see Galley Kat Note below)
1 tbsp grated ginger
1 green onion, chopped
sea salt & pepper to taste
coconut oil for frying
Chop fish and shrimp into fine pieces.
Mix with remaining ingredients, reserving 3/4 cup of Panko
Form into 4 patties.
Coat each side well with remaining Panko.
Fry in a few tablespoons of coconut oil until browned and cooked through
(about 3-4 minutes per side)
Serve with a fresh cucumber salad and a dollop of Wasabe mayo.
(I mixed the rest of the vinaigrette with cucumber slivers and jullienned carrots).
Galley Kat Notes
For the vinaigrette you can use Wafu-type
but I had none on hand so made my own version…
1 tbsp Bragg seasoning
1 tbsp rice vinegar
a drizzle of honey
1 tbsp mayonnaise
whisk in 1 tbsp coconut oil
ground pepper & Gomachio to taste