Dijon Fish Burger Sandwiches

• 34 lb skinless pollock fillets, cut into 4 pieces
• 1 egg
• 13 cup Italian style breadcrumbs
• 2 tablespoons finely shredded carrots
• 1 tablespoon chopped fresh chives
• 1 tablespoon Dijon mustard
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 slices tomatoes
• 14 cup fat-free tartar sauce

1. In large skillet, bring 2 cups water to boil over high heat.
2. Rinse pollock fillets; add to boiling water in single layer.
3. Cook 3 to 4 minutes or until fish flakes easily with fork, turning once.
4. Drain fish in colander.
5. If necessary, remove any small bones; set fish aside to cool.
6. Meanwhile, in medium bowl, beat egg slightly; stir bread crumbs, carrot, chives and mustard.
7. Add cooked fish; mix well with fork.
8. Shape fish mixture into 4 patties, 3 1/2 inches in diameter and 1/2 inch thick.
9. Wipe same skillet dry with paper towel.
10. Spray skillet with non-stick cooking spray; heat over medium heat until hot.
11. Add patties; cook 3 to 4 minutes on each side or until set and lightly browned.
12. To serve: Place patties in buns with lettuce, tomato and tartar sauce.

pollock fillets, egg, italian style breadcrumbs, carrots, fresh chives, mustard, buns, tomatoes, tartar sauce

Taken from www.food.com/recipe/dijon-fish-burger-sandwiches-21378 (may not work)