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Shanna's Fried Pollock Burger

3/4  lb skinless pollock fillets, cut into 4 pieces 
1  egg 
1/3  cup Italian style breadcrumbs 
2  tablespoons finely shredded carrots 
1  tablespoon chopped fresh chives 
1  tablespoon Dijon mustard 
4  hamburger buns, split 
4  lettuce leaves 
4  slices tomatoes 
1/4  cup fat-free tartar sauce 

In large skillet, bring 2 cups water to boil over high heat.
Rinse pollock fillets; add to boiling water in single layer.
Cook 3 to 4 minutes or until fish flakes easily with fork, turning once.
Drain fish in colander.
If necessary, remove any small bones; set fish aside to cool.
Meanwhile, in medium bowl, beat egg slightly; stir bread crumbs, carrot, chives and mustard.
Add cooked fish; mix well with fork.
Shape fish mixture into 4 patties, 3 1/2 inches in diameter and 1/2 inch thick.
Wipe same skillet dry with paper towel.
Spray skillet with non-stick cooking spray; heat over medium heat until hot.
Add patties; cook 3 to 4 minutes on each side or until set and lightly browned.
To serve: Place patties in buns with lettuce, tomato and tartar sauce