Fishcake burger | Marine Stewardship Council

Ingredients

• 15ml (1 tablespoon) canola oil
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 spring onion, roughly chopped
• 15ml (1 tablespoon) mild curry powder
• 1 small sweet potato peeled, cooked and mashed
• 1 small carrot, grated
• 1 medium courgette, grated
• 2 x 170g cans of MSC certified tuna in brine, drained
• Sea salt and freshly ground black pepper, to taste
• 2 eggs, whisked
• 375ml (1 ½ cups) panko breadcrumbs
• 60ml (¼ cup) orange juice
• 60ml (¼ cup) olive oil
• 5ml (1 teaspoon) wholegrain mustard
• 5ml (1 teaspoon) corn-starch or wheat cake flour
• Sea salt, to taste
• 1kg baby spinach, rinsed and wilted
• 1 ½ avocados, peeled, halved, and fanned
• A handful of coriander or parsley, to garnish