Burgers, Thai

Any Soy Patty or Fish approximately 1 pound
2-1/2 tablespoons lime zest
1 tablespoon lime juice
1 teaspoon fresh chili, minced
3 cloves garlic, minced
1/8 teaspoon sesame oil
1 egg
2 tablespoons coriander, chopped
1 shallot, minced
1/2 teaspoon soy sauce
2 teaspoons ginger, minced
1 teaspoon scallion, sliced
3/4 cup Whole Wheat Matzo Meal
1 teaspoon fish sauce (substitute mashed anchovies, soy sauce, and miso in tasty quantities, or, ignore.)
4 buns, toasted
Lettuce
Ketchup/Catsup, Pineapple (P, KLP)
Combine all except last four ingredients in a large bowl until well combined. Fish or Soy Patties should be cooked. Add more or less Matzo as needed to make the mix pliable and soft, but not falling apart. Shape into 4 patties and refrigerate for 1 hour to let the flavors meld and the burgers keep their shape. Fry by oil spraying a hot skillet. Serve on buns with lettuce, tomato, and pineapple or papaya ketchup.