Sunday, March 20, 2011

Baby B's Burger Delight

We have officially embarked upon true toddler pickiness and boy oh boy does it STINK! So I need to get back to the drawing board and come up with some more creative offerings. Here is the first of (hopefully) many to follow. She climbed up to the table herself when my back was turned (still working on dinner) and started gobbling it up right away. I call it a success. At least for tonight. . . ;) Enjoy the recipe!

Baby B's Burger Delight
(makes 3 small patties, about 3-4” in diameter each)

1 fillet of white fish
¼ c hemp seeds
2 Tbsp flour (I used masa, but I bet sorghum or millet flours would work nicely)
2 Tbsp quinoa flakes
1 tsp baking powder
1 Tbsp honey

Defrost, rinse and pat dry the white fish. Cut into small pieces. Set aside. Measure ¼ cup hemp seeds (roasted or unroasted) and pulverize in food processor. Once completely ground, add whitefish pieces to food processor gradually and blend well. Once all pieces are ground in the food processor, it should resemble tuna salad. Add in remaining ingredients, mixing well between additions with the food processor. Remove mixture from processor once well blended and place in bowl. Set aside.

Heat 1 Tbsp safe oil in a skillet on medium heat. Divide fish mixture into thirds and form a patty with each third (will be very moist but able to be loosely formed-- again, think juicy tuna salad). Pan fry each patty, turning to ensure that each side becomes golden brown. Preheat the oven to 375 degrees farenheit. Once heated, bake patties in oven for 15-20 minutes (if browning too much, cover pan with foil). Turn as needed. Serve alone or on a safe bread/roll, or with lemon wedges.

*** Notes: The most important ingredients are the hemp seeds and fish. You can eliminate the rest of the ingredients and still create a nice fish patty, just add a safe oil, arrowroot, or honey to create a better binding effect, if needed. If hemp is not safe, grinding up any seed to use in its place should work well. It would be interesting to try this recipe with poultry, pork, beef, or lamb.

No comments:

Post a Comment