Harrowsmith Summer 2019 | 63chopped mixture. Some fish will
also be reduced to a paste-like
consistency; that’s fine. Transfer
minced fish to large bowl.
Place food processor bowl
back on machine. Add green
onions, eggs and mint; pulse
until finely chopped and well
blended; transfer mixture to
bowl with fish.
Stir quinoa, sumac, salt and
pepper into fish and onion
mixture until completely
combined. Getting your hands
in at this point is very helpful
and the best way to get a good,
thorough mix.
Blend in peas until evenly
distributed, then form into
burgers—4 generous patties—
and set aside in fridge until
ready to fry.
Spicy Tahini Mayo: In
medium bowl, whisk together
mayonnaise, tahini, chili sauce,
lemon juice and 1 tbsp of water
until fully blended. If sauce is too
thick, add a bit more water and
continue whisking until smooth.
In heavy, large skillet over
medium heat, add oil and fry
patties until golden on the first
side, about 3 to 5 minutes. Flip
and continue to fry until golden
on the second side, about 3 to 5
more minutes. Do not overcook
or the burgers will be dry.
Serve on your favourite bun, pita
bread or even in a lettuce wrap,
and garnish with a generous
dollop of Spicy Tahini Mayo,
cucumber and onion. Leftover
mayo will keep, covered, in the
fridge for up to 4 days.GINGER-MANGO SHRIMP
AND PICKEREL CEVICHE
Makes about 6 cups;
serves 4 to 6
There are certain dishes that
just radiate summer; ceviche
is one of them. It’s fresh,
clean, bright, sweet and sour.
Served icy cold, it’s perfect
on a blistering day when the
thought of turning on the stove
is, well, unthinkable! Some folks
can be a tad squeamish about
raw fish, but with ceviche,
the fish is actually chemically
cooked in the acidic citrus juice.
Because of that, the recipe
should be made no more than
an hour or two before serving;
otherwise, the proteins will just
keep on “cooking” until tough.
Lake perch works just as well
as pickerel in this dish. OfferFOOD & RECIPES: GONE FISHIN’GINGER-MANGO SHRIMP
AND PICKEREL CEVICHE