The Hairy Bikers' fish burger recipe
 You can use any firm white fish for these easy fish burgers. They have a meaty texture as the filling doesn't contain any potato. 250g/9oz firm white fish such as cod or haddock, skinned, de-boned and roughly chopped50g/1¾oz breadcrumbs1 free-range egg, beaten½ lime, zest and juice1 garlic clove, crushed2 tbsp finely chopped coriander2 tsp soy sauce1 tbsp vegetable oil, for cookingsea salt and freshly ground black pepper 250g/9oz firm white fish such as cod or haddock, skinned, de-boned and roughly chopped 50g/1¾oz breadcrumbs 1 free-range egg, beaten ½ lime, zest and juice 1 garlic clove, crushed 2 tbsp finely chopped coriander 2 tsp soy sauce 1 tbsp vegetable oil, for cooking sea salt and freshly ground black pepper 50g/1¾oz breadcrumbs1–2 tbsp black sesame seeds 50g/1¾oz breadcrumbs 1–2 tbsp black sesame seeds 200g/7oz mayonnaise½ tsp Dijon mustard2 tbsp capers, finely chopped2 tbsp finely chopped gherkin or cornichon small bunch coriander, finely chopped1 green chilli, finely chopped1 garlic clove, crushed½ lime, zest and juicepinch sugarpinch salt 200g/7oz mayonnaise ½ tsp Dijon mustard 2 tbsp capers, finely chopped 2 tbsp finely chopped gherkin or cornichon small bunch coriander, finely chopped 1 green chilli, finely chopped 1 garlic clove, crushed ½ lime, zest and juice pinch sugar pinch salt burger bunsLittle Gem lettuce, leaves separated burger buns Little Gem lettuce, leaves separated Method To make the fish burgers, place the fish in a food processor and blend to a paste. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. To make the tartare sauce, mix everything together in a bowl. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger. To make the fish burgers, place the fish in a food processor and blend to a paste. To make the fish burgers, place the fish in a food processor and blend to a paste. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Transfer to a bowl and add the breadcrumbs, egg, lime zest and juice, garlic, coriander and soy sauce. Season with salt and pepper and mix well. Form into two large patties or four smaller patties. Transfer to a plate, cover and put in the freezer to firm up for 10 minutes. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Mix the breadcrumbs with the sesame seeds and turn the fish burgers in the mixture until well coated. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. Heat the vegetable oil in a frying pan over a medium heat and fry the fish burgers for 2 minutes on each side, until the breadcrumbs are golden-brown and the fish is cooked through. To make the tartare sauce, mix everything together in a bowl. To make the tartare sauce, mix everything together in a bowl. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger. Lightly toast the burger buns, then fill with some of the tartare sauce, the lettuce leaves and top with a fish burger.