Democratic Republic of the Congo burger 1 pound tilapia fillets (or other white fish) 3 small jalapenos diced fine 1 large shallot diced fine Juice of ½ a lemon Kosher salt Ground black pepper ¼ cup millet flour 1 large egg lightly beaten 2 Tablespoons peanut oil Mashed Yams (recipe below) Sliced tomato Chard Greens with Corm (recipe below) Salt and pepper the fish fillets. In a large non-stick skillet, heat 1 Tablespoon of the peanut oil. Add the fish fillets and cook over medium high heat for 2-3 minutes until cooked about half way through. Turn the fish, add shallots and ½ of the chopped jalapeno and cook until fish is just done. Remove and sprinkle with lemon juice. Let fish cool. Using a fork, break up the fish into flakes. Add millet flour, the remaining jalapenos and salt to taste. Add egg and mix evenly. Divide into 4-5 portions and form patties. Place the patties on plastic wrap and refrigerate for at least one hour. In a large non-stick skillet, heat the remaining 1 Tablespoon of peanut oil until shimmering. Add the fish cakes and cook until golden then turn and cook until heated through (2-3 minutes per side). Place the cooked fish cakes on the Mashed Yams, add tomato slices to each then top with the Chard Greens with Corn. Serve hot. -burgers here and there
Posted on: Thu, 08 May 2014 00:49:44 +0000
Trending Topics
Recently Viewed Topics
© 2015