Fish Burger

• 250 g cooked white fish fillet, finely chopped
• 1 egg, beaten
• 250 ml reduced fat thick double cream
• 1 bunch chives, chopped
• 4 thick slices cooked potato
• 2 onions, very thinly sliced
• 4 slices of a large tomato
• Salt and pepper
• Sprigs of rosemary, to garnish

Mix the cold fish with salt, pepper and the egg. Stir in sufficient cream to make a firm consistency which holds it shape. Add the chives. Divide into 4 and shape into patties. Top each potato slice with onions and a fish patty.

Steam for 15 minutes.

Serve immediately topped with the tomato slices. Garnish with a small sprig of rosemary.