Fish burger

Ingredients

• 1 can of bonito fillets in extra virgin olive oil
• Sweet potatoes - 2 pcs. /about 500g./
• Philadelphia-style cream cheese - 2-3 tbsp.
• Peas - two large handfuls /frozen/
• Fresh onion - 2 sprigs
• Fresh garlic - 2 cloves
• Dill and parsley
• Sour cream - 4-5 heaped tbsp. /enough for two burgers/
• 1 lemon / we use the zest and juice
• Black pepper, salt and sumac to taste
• Olive oil
• 4-5 tbsp. flour
• Burger buns

Preparation

1. Cut the sweet potatoes in half and boil in lightly salted water. Mash until smooth and set aside to cool.
2. Blanch the peas for 2 minutes in boiling water and shock them in ice water.
3. To the cooled puree, add cream cheese, two finely chopped green onions and one clove of fresh garlic. Dill, dill, salt, black pepper to taste. Add the grated lemon zest.
4. Cut the bonito into small pieces and add it to the mixture along with the olive oil.
5. Finally, add the cooked peas and 1/2 tbsp. lemon juice and stir.
6. Set aside for thirty minutes to absorb all the flavors.
7. Add 4-5 tablespoons of flour to absorb the water and thicken the mixture.
8. On a heated non-stick frying pan, drizzle a little olive oil and bake the flour-coated meatballs at medium temperature (so that they don't burn and are cooked well).
9. Turn several times on each side and bake until golden brown and the meatball is firm. This mixture makes about 8-9 standard-sized meatballs.
10. In a bowl, mix sour cream, dill, savory, sumac, and the other clove of fresh garlic.
11. Fry the meatballs in the pan where they were cooked, cut into two burger buns and spread with sour cream while still warm, add a lettuce leaf, one fish meatball, sour cream again, a second meatball, cucumber strips and assemble our burger and enjoy.
12. It's a good idea to let the meatballs cool down first, because they firm up even better.

Bon Appetit!