Take any pin bones out of the fish fillets, and cut up and put into the processor with the spring onions, parsley leaves, lemon zest and a sprinkle each of salt and pepper, and Tabasco if desired. Process everything until finely chopped, and beginning to adhere together.
Shape the mixture into 4 flattish burgers of about 10cm in diameter.
Heat a frying pan with the oil, and fry the burgers for about four minutes a side.
Eat the fish burgers in a bun with pickled gherkins and other condiments of your choice.
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