Fish Burgers

• 500 g white fish fillets
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons lemon juice
• 1 tablespoon capers, finely chopped
• 2 finely chopped gherkins
• 350 g potatoes, cooked and mashed
• plain flour, for dusting
• 2 teaspoons olive oil
• 4 hamburger buns, toasted
• lettuce leaf
• 2 roma tomatoes, sliced
• 1/3 cup mayonnaise
• 1/2 gherkin, finely chopped
• 2 teaspoons capers, finely chopped
• 1 teaspoon malt vinegar
• 2 teaspoons finely chopped fresh parsley
• 2 teaspoons lemon juice

1. Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
2. Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
3. Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
4. Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.

fresh parsley, fresh dill, lemon juice, capers, gherkins, potatoes, flour, olive oil, buns, roma tomatoes, mayonnaise, gherkin, capers, malt vinegar, fresh parsley, lemon juice

Taken from www.food.com/recipe/fish-burgers-274400 (may not work)