Ingredients:
3/4 lb skinless pollock fillets, cut into 4 pieces
1 eggs
1/3 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
1/4 cup fat-free tartar sauce
Directions:
In large skillet, bring 2 cups water to boil over high heat.
Rinse pollock fillets; add to boiling water in single layer.
Cook 3 to 4 minutes or until fish flakes easily with fork, turning once.
Drain fish in colander.
If necessary, remove any small bones; set fish aside to cool.
Meanwhile, in medium bowl, beat egg slightly; stir bread crumbs, carrot, chives and mustard.
Add cooked fish; mix well with fork.
Shape fish mixture into 4 patties, 3 1/2 inches in diameter and 1/2 inch thick.
Wipe same skillet dry with paper towel.
Spray skillet with non-stick cooking spray; heat over medium heat until hot.
Add patties; cook 3 to 4 minutes on each side or until set and lightly browned.
To serve: Place patties in buns with lettuce, tomato and tartar sauce.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.